Certified Organic seed. Feverfew is a native perennial to southeastern Europe where its leaves are widely used daily on sandwiches for headache prevention/treatment. (Recipe: top tomato and cucumber sandwich with 2 fresh feverfew leaves between 2 buttered pieces of bread.) Feverfew got its name from the traditional use for treating fevers. Grows 24” tall with small, white, daisy-like blooms during mid-summer till end of season. Good companion plant to anise hyssop, licorice and seems to deter insects from garden.
MEDICINAL BENEFITS & USES- Mainly for headaches, especially migraines, but arthritis pain has been treated successfully with this herb as well.
SAFETY CONCERNS: Side effects of use may include abdominal pain, nausea, vomiting, indigestion, flatulence, diarrhea, and nervousness. Chewing the raw leaves of the feverfew plant may cause mouth ulcers, swelling of the structures of the oral cavity and loss of taste. Allergic reactions are rare, but do occur. Individuals with bleeding disorders or who take blood-thinning medications should not take it due to the possibility of bleeding complications. Pregnant and nursing women should not take this herb. This herb is also not recommended for children, especially those under 2 years of age.