Vitex

Vitex agnus-castus

Monograph

1. Plant Family:
• Verbenaceae, or the verbena/vervain family ^[1]
2. Habitat & Cultivation:
• Also called chaste tree, or chasteberry, Vitex is native to European, Mediterranean, and Central Asian countries. It has been naturalized in the southeastern United States. ^[1]
3. Parts Used:
• Fruit (berry) ^[2]
4. Herbal Actions:
• Hormone balancing (inhibits prolactin, indirectly progesteronic)
• Uterine tonic
• Dopaminergic agonist
• Galactagogue
• Blood tonifying
• Reduces imbalanced fluids ^[1]
5. Indications:
• Regulates menstrual cycle
• Normalizes pituitary function (FSH and LH levels)
• Menopausal hot flashes
• PMS symptoms
• Gynecologic concerns that worsen pre-menstrually
• Acne
• Estrogen sensitive endometriosis, fibroids, functional ovarian cysts ^[1]
6. Plant Constituents:
• Flavonoids, iridoid glycosides, volatile oils, 3-ketosteroids ^[2]
7. Energetics:
• Pungent, spicy, sweet, cool ^{[1, 3]}
8. Safety:
• No contraindications known. May interact with dopamine antagonists and dopamine-receptor-blocking agents. ^[2]

Personal Experience

1. Organoleptics:
• The dried berries look like small grey peppercorns. They smell like cooking spices – dried tarragon or something similar.
2. Preparation Method:
• Tincture: (1:5 in 60%) 2.5 mL 3x/day
• Infusion: 1 cup boiling water over 1 tsp dried berries, infuse for 10 – 15 mins and drink 3x/day ^[2]
3. Usage Notes:
• I made a tea, and it turned out fairly dark in color. Smells very strong, almost like cleaning products. It tastes like lavender but stronger – more bitter. Has a slightly minty aftertaste. Very intense tea! I didn’t notice any effects of this tea… I think I would need to drink it for a longer period of time.

Sources:

1. Zollinger, R. & Riccio, L. (2019). Week 9 Study Questions. Bastyr University: WI-19_MW5125-A Botanicals 5: Holistic Gynecologic Health
2. Hoffmann, D. (2003). Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press.
3. Frawley, D. & Lad, V. (2001). The Yoga of Herbs. Twin Lakes, Wisconsin: Lotus Press.

Uva Ursi

Arctostaphylos uva-ursi

Monograph

1. Plant Family:
• Ericaceae, or the heather family ^[1]
2. Habitat & Cultivation:
• Uva-ursi (aka Bearberry, or kinnikinnick) is native to Europe, Asia, and North America. This plant is an evergreen. In fall, the leaves begin changing from a dark green to a reddish-green to purple. In spring, they have white or pink urn-shaped flowers. Native Americans often used the berries as a source of food that may be eaten fresh or preserved for use over the winter seasons as food or medicine. These berries were also used to create ceremonial rattles and may be worn decoratively as jewelry. The uva-ursi leaves have been known to be combined with tobacco and other medicinal plants to create a religious bundle that was used during ceremony or smoked. ^[1]
3. Parts Used:
• Leaves ^[2]
4. Herbal Actions:
• Astringent
• Antibacterial
• Anti-inflammatory
• Diuretic
• Urinary tonic ^[1]
5. Body System Indications:
• Urinary - UTI
• Inflammatory conditions - Dermatitis
• GI - Diarrhea, inflammatory bowel disease ^[1]
6. Plant Constituents:
• Hydroquinone glycosides, polyphenols, tannin, flavonoids, resin, acids, allantoin, volatile oil ^[2]
7. Energetics:
• Cold, dry, bitter, mobile, sharp, clear ^{[1, 3]}
8. Safety & Interactions:
• Caution use in pregnancy due to potential oxytocic effect (shown in one study). Long-term use caution due to high tannin and hydroquinone content. Hydroquinones ok for treating an acute infection (antimicrobial action) but can be damaging with extended use. Use a cold decoction or higher percentage ETOH if desire is to avoid tannin toxicity. ^[1]

Personal Experience

1. Organoleptics:
• The dried leaves are olive-colored and shiny. They smell earthy and sour, almost like fermented food.
2. Preparation Method:
• Tincture: (1:5 in 40+%) 2 – 4 mL 3x/day
• Infusion: 1 cup of boiling water over 1 – 2 tsp dried leaves, steep covered for 10 – 15 minutes. Drink 3x/day ^[2]
3. Usage Notes:
• I made a hot infusion. It’s a light yellow color and tastes like mild green tea. I think next time I’ll steep it for longer. It is drying and bitter, but not in an unpleasant way. This astringent effect no doubt comes from the tannins - next time I will be sure to make a cold infusion to extract the desirable properties.

Sources:

1. Zollinger, R. & Riccio, L. (2019). Week 8 Study Questions. Bastyr University: WI-19_MW5125-A Botanicals 5: Holistic Gynecologic Health
2. Hoffmann, D. (2003). Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press.
3. Frawley, D. & Lad, V. (2001). The Yoga of Herbs. Twin Lakes, Wisconsin: Lotus Press.