Lungwort (Pulmonaria officinalis): traditional uses, how to brew it, and when to leave it alone

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Lungwort is the spotted, silky-leaved woodland plant with red-violet spring flowers that older herbals nicknamed “lung’s herb”. Its leaves and flowering tips have a long folk history as a soothing, slightly slippery infusion for dry, scratchy throats. Here is what the plant actually contains, how to dry and brew it, what it tastes like, and who should skip it altogether.

A plant with a medieval reputation

• Roman tables used the young stems as a green side dish, valued for flavour rather than for medicine.
• Medieval herbalists gave it the name Pulmonaria, reading the spotted leaves as a sign of what the plant was for.
• It grows wild in damp woodland across much of Europe and is still gathered in wetter parts of France and Switzerland.
• Old apothecary lists classed it among the “pectoral” plants, the mucilage-rich herbs kept for dry throats and tickly coughs.

What it is credited with

• Dry, tickly coughs. Traditional European herbalism used the mucilage-rich leaf infusion to coat and soothe a scratchy throat.
• Hoarseness and a rough voice. Folk practice favoured it as a warm gargle, often sweetened with honey.
• Loosening a stubborn chest. Old herbals listed lungwort among the expectorant plants, taken as an evening cup.
• Toning the skin. Naturopathy credits the tannins with an astringent effect, used as a cooled compress on chapped lips, dry patches and rough skin.
• Passing water freely. It has a long reputation as a mild diuretic and “cleansing” herb in spring cure traditions.
• Warming, sweat-promoting drink. Herbalists placed it among the diaphoretic plants, meaning a hot cup taken at night.
• On the plate. Country cooking treated the tender young leaves as a wild green, steamed like spinach.

How to use it

The classic evening infusion

• Count 2 teaspoons of dried leaves per cup of water, around 200 ml.
• Bring the water to a boil, then pour it over the leaves.
• Cover and steep 10 minutes — covering matters, it keeps the steam in.
• Strain well, so no leaf fragments stay in the cup.
• Drink it warm, most often in the evening. Keep it to a cup or two in a day, and to short stretches of a few days rather than weeks on end.

Making it drinkable

• The taste is bitter and a little green; a few mint leaves in the pot cover it best.
• A spoonful of honey stirred in once the cup has cooled slightly is the traditional partner for a rough throat.
• Liquorice root, thyme or a slice of lemon also sit well with it.

As a gargle

• Brew the infusion a little stronger, then let it cool to lukewarm.
• Gargle and spit — do not swallow a gargle preparation.
• Repeat two or three times in the day while the throat feels rough.

As a compress for the skin

• Make an infusion, strain it, and let it go completely cold.
• Soak a clean cloth, wring it out, and lay it on dry or chapped skin for a few minutes.
• Prepare it fresh each time; a cooled infusion keeps only a day in the fridge.

In the kitchen

• Pick only the youngest, unblemished leaves, before the clump toughens in summer.
• Steam them briefly and dress them as you would spinach, with butter or olive oil.
• The leaf surface is bristly, so cooking is far more pleasant than eating them raw.

Frequently Asked Questions

The one thing to remember: a covered 10-minute infusion of 2 teaspoons of dried leaves per cup, mint and honey to tame the bitterness, taken for a few days at most and not at all in pregnancy.

Which part of lungwort do I actually use?

The leaves, usually dried, are the traditional part, with the flowering tips added when available. Flowering tips are gathered in early to mid-spring, leaves from late spring to early summer. Young leaves can also be steamed and eaten as a wild green.

What does it taste like, and can I improve it?

It is bitter and green, with a slippery mucilaginous finish from the leaf. A few mint leaves in the pot mask it best, and a spoonful of honey once the cup has cooled a little is the classic addition. Thyme, liquorice root or lemon also work.

Can I drink lungwort tea every day?

No. Because the plant contains pyrrolizidine alkaloids, herbal practice keeps it to occasional use over a few days rather than a standing daily habit. Anyone with a liver condition should leave it alone entirely.

Is lungwort safe during pregnancy or for children?

It is avoided in pregnancy and while breastfeeding, and it is not given to babies, young children or teenagers without professional guidance. The reason is the pyrrolizidine alkaloid content shared with other borage-family plants.

Is the lungwort in my garden the same as the lungwort sold as lichen?

No. The garden plant with spotted leaves and red-violet spring flowers is Pulmonaria officinalis. The tree lichen sometimes sold under the same common name is Lobaria pulmonaria, an entirely different organism. Always buy by the botanical name.

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.