Feverfew, scientifically known as Tanacetum parthenium, is a herbaceous perennial plant belonging to the Asteraceae family, which also includes daisies and chrysanthemums. This plant is recognized by its small, daisy-like flowers with white petals and yellow centers, and its distinctively aromatic, fern-like leaves. Originating from the Balkans, it has spread globally and is often cultivated as an ornamental garden plant. Feverfew has a long history of traditional use, documented as far back as the 1st century CE.
Is Feverfew Edible?
While feverfew is not a common culinary ingredient, its leaves and flowers are technically edible. The plant is generally ingested for its potential properties rather than its flavor. Historically, feverfew has been consumed in various forms, including fresh leaves, dried preparations, teas, and capsules. Some traditional uses include eating a few fresh leaves daily, often concealed within other foods due to their strong taste. Dried feverfew flowers have also been incorporated as a flavoring in certain pastries or brewed into herbal teas.
Safe Consumption and Precautions
Consuming feverfew requires careful consideration due to potential side effects and contraindications. Proper identification of the plant is important to avoid confusion with other species, ensuring you are consuming Tanacetum parthenium. Although generally considered safe for short-term oral use (up to four months), certain adverse reactions can occur.
Chewing fresh feverfew leaves might lead to mouth sores, swelling of the mouth, tongue, and lips, and even a temporary loss of taste. Other reported side effects from oral consumption can include digestive upset, such as stomach upset, heartburn, diarrhea, constipation, bloating, nausea, and vomiting. Skin irritation, or dermatitis, may also occur from topical contact with the plant.
Feverfew is not recommended for everyone. It is possibly unsafe for pregnant individuals, as it may induce uterine contractions and increase the risk of miscarriage. There is insufficient reliable information regarding its safety during breastfeeding, so it is generally advised to avoid use during this period.
Individuals with bleeding disorders or those taking blood-thinning medications should exercise caution, as feverfew might slow blood clotting. It is advisable to discontinue feverfew at least two weeks before any scheduled surgery to prevent excessive bleeding.
People with allergies to plants in the Asteraceae (daisy) family, which includes ragweed, chrysanthemums, and marigolds, may experience allergic reactions to feverfew. There are no established dietary guidelines or official dosage recommendations for feverfew. When considering consumption, especially if on medication or with pre-existing health conditions, consulting a healthcare professional is important. Starting with very small quantities is a prudent approach if one chooses to consume it.
Feverfew’s Taste and Culinary Considerations
Feverfew possesses a distinct and intensely bitter taste, often described as pungent. This strong flavor profile typically makes it unsuitable for common culinary applications as a standalone ingredient. The bitterness is due to the presence of compounds like parthenolide and other sesquiterpene lactones.
While not usually integrated into everyday dishes, feverfew can be used in very small amounts to impart a unique, aromatic bitterness to certain foods. However, it is more commonly consumed in forms where its strong taste can be masked or diluted. This includes brewing it as an herbal tea, though even then, the bitterness can be pronounced, leading some to add honey or sugar.
Many prefer consuming feverfew in encapsulated or tinctured forms, which bypass the taste entirely. The freeze-dried preparations are often recommended because fresh leaves can irritate the mouth.