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Spignel Spice Blend

Radix Mei athamantici comp.

Historical tradition – not medical advice, and no health or healing claims. more

Historical botanical drawing: Spignel
Spignel

Tradition (Hildegard's writings)

In Hildegard's tradition, the spignel spice blend was regarded as a versatile preparation and associated with the stomach and intestines.

Ingredients

Powder of spignel, galangal and liquorice root, plus savory.

Preparation

For the spignel purée, peel and core 1.5 kg of pears (8 to 10) and cook them soft in a little water; drain the water and purée the pears. Stir in 200 g honey and 100 g of the spice blend, fill into three or four containers and freeze them; keep opened portions cool. Powder blend: 35 g spignel, 28 g galangal and 22 g liquorice root powder with 15 g savory.

Botanical background

Traditional herbal lore credits spignel, savory, galangal and liquorice with antimicrobial and anti-inflammatory properties. Liquorice contains glycyrrhizic acid, said to care for the mucous membranes.

Sources & references

  1. Strehlow, Wighard: Die Hildegard-Naturapotheke. Heilmittel und Rezepte von A bis Z. Knaur Verlag 2014. S. 41.
  2. Strehlow, Wighard: Der Hildegard-Kompass. Die wichtigsten Heilmittel und Anwendungen. Knaur Verlag 2014. S. 20.

The text of this entry is an independent summary in our own words, based on the works listed – not a verbatim reproduction. The page and chapter references document where the content comes from. A superscript number on a section heading points to the work that section follows. All rights to the original works remain with their authors and publishers.

More preparations using Spignel

Historical tradition. The above describes how this preparation was recorded and used in the tradition of Hildegard of Bingen. This is cultural-historical information, not medical advice and not a health or healing claim, and it is no substitute for advice from a doctor or pharmacist. If you have health complaints, please consult your doctor or pharmacy.

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