Elecampane Prep/Dose

Preparation:

Used in decoction or tincture forms. Salves and washes for skin conditions and injuries (the root was formerly known as "scabwort"). Elecampane syrup is a classic preparation from the Galenic pharmacy for respiratory and throat conditions. Elecampane wine was a household cordial and an old-fashioned candy was made from the root, confected with cane sugar, cinnamon, cloves and nutmeg.

Tincturing: Fresh root (1:2, 75% alcohol); dried leaf (1:5, 60% alcohol); 1-2 ml, 2-4 times daily

Decoction daily 4-10 g - 1 teaspoon = about 4 g. Single dose: 1 g of ground root .Drink 3 to 4 times a day for expectorant.

Glycerite Dried root (1:8); 5 ml (1 tsp) 3 times daily

Average daily dose: 1 g

Elecampane root is harvested from the second year onwards in mid-autumn when the top growth has died back – but don’t delay, as the crowns have a tendency to rot thereafter. The roots can be enormous. You have a choice between harvesting the roots and replanting the crown with a couple of young roots attached, or if there is a surplus of plants, the crown can be taken as well. The roots are soft and can be shredded, cut into thin slices and/or food processed. The crown is surprisingly tough and may need dividing with a hand ax before further comminution is possible.

Like Echinacea, Elecampane root contains complex polysaccharides (that are trophorestorative to the immune system) which will not fully yield to alcoholic maceration. You may prefer to go to the trouble of producing a combined macerated & decocted extract.

From Physio-Medical Therapeutics, Materia Medica and Pharmacy BY T. J. LYLE, A.M.M. 1897

Culinary:  root can be washed, peeled, diced/sliced and dried. Fresh prepared it is then cooked same as any root vegetable.

Household: burn dried pieces on embers to scent a room.

Dyeing: a blue dye is produced from this plant.

Elecampane Root Candy 

Note, this recipe calls for Karo Syrup, which is something we don't want to use! Its corn syrup from glyphosate corn. Here are some substitutes.

1 cup cleaned prepared raw Elecampane Root pieces.

Cook until tender in enough unseasoned water to cover about an inch. Drain and set aside.

To 1 cup of cooking water add 1 cup granulated white sugar and boil for at least 3 minutes.

Lower temperature to medium high - now stir in 1/2 cup Karo Syrup continue to cook.

Add cooked Elecampane Root 1/4th a cup at a time. Stir after each addition.

Simmer for 20-30 minutes. Stir occasionally.

Set up a place to drain the candy like a rack in a pan or dish to catch the excess sugar syrup.

Remove Elecampane Root with slotted spoon/spatula and place on rack to dry.

What to do with excess sugar syrup: Cook down to the hard crack stage then spoon in 1/4th teaspoons full onto greased waxed paper or metal pan until syrup hardens into