Feverfew: how herbalists use its bitter leaves

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Feverfew is a small, strongly scented perennial of the daisy family, grown in cottage gardens across the temperate world. Its finely cut leaves taste bitter and faintly of camphor, and they are the part herbalists reach for. This page covers what the plant contains, the forms it is taken in, how to prepare them, and who should leave it alone.

What it is credited with

• Herbalists in Britain give feverfew its reputation as a leaf taken as a course, day after day, by people prone to recurring headaches — hence the old habit of chewing a leaf with bread.
• Traditional European herbalism used the bitter leaf to ease period discomfort and cramping.
• Old herbals record the chewed leaf being held against an aching tooth.
• Folk practice credited the bitter taste with settling a heavy, windy stomach, as bitter herbs generally were.
• Country use applied bruised leaves to insect bites and stings for their cooling, soothing feel.
• Naturopathy speaks of it as a bitter, warming, anti-inflammatory herb, attributing that reputation to its parthenolide and flavonoid content.

How to use it

The fresh leaf, in food

• Pick one small leaf, or at most two, from a clean plant in the garden.
• Fold it into a piece of bread, a slice of cheese or a spoonful of yoghurt: the bitterness and camphor note are strong on their own.
• This is the classic English cottage habit — leaf plus bread, once a day, taken with a meal.
• Do not sit and chew the bare leaf for long: it irritates the mouth (see cautions).

Infusion of dried leaf

• Use one level teaspoon of crumbled dried leaf per cup of water just off the boil.
• Cover and leave to steep 5 to 10 minutes, then strain.
• Expect a bitter, aromatic, rather medicinal cup. Honey, lemon balm or a little mint make it far easier to drink.
• Traditionally taken once a day, in the evening or with food rather than on an empty stomach.

Capsules and tincture

• Dried or freeze-dried leaf capsules and tinctures are sold ready-made; follow the maker’s instructions on the label and nothing else.
• Feverfew is traditionally used in short courses, over a few weeks, then stopped — not as a year-round daily habit.
• Do not stack a capsule, a tincture and garden leaves on the same day.

External use

• Bruise a fresh leaf between the fingers and dab it on an insect bite, as country practice did.
• Essential oil of feverfew is for external use only, always diluted in a carrier oil, and never taken by mouth.

Frequently Asked Questions

The one thing to remember: feverfew is a leaf herb taken in a short daily course, always with food — one small fresh leaf in bread, or a teaspoonful of dried leaf as an infusion.

What does feverfew actually taste like?

Strongly bitter, with a camphor note and a slight numbing feel on the tongue. It is not a pleasant tea on its own. Most people pair it with honey, mint or lemon balm, or hide the fresh leaf in bread or cheese.

Which part of the plant do I use?

The leaves, fresh or dried, are what herbalists work with. Pick them from late spring to midsummer, as the buds form, and dry them in the shade. The flowers are mainly ornamental, blooming early summer to late summer.

Can I just chew a leaf straight from the garden?

You can, but keep it brief and take it with food. Chewing the bare leaf for long periods is known to cause mouth ulcers and soreness in some people. Folding one small leaf into bread is the traditional way round that.

Is feverfew the same thing as chamomile?

No. Herbal tea sold as “chamomile” is Matricaria chamomilla, and Roman chamomile is a third distinct plant. None of them stands in for feverfew, and feverfew does not stand in for them.

Who should not use it at all?

Anyone allergic to plants of the Asteraceae family, pregnant women, women who are breastfeeding, and children. If you take any medication, particularly blood thinners or anti-inflammatories, or have surgery coming up, speak to your physician first.

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.