This month on the Herbal Collections blog, master herbalist Mary Colvin discusses the medicinal powers of the hop plant.
"In the past, Hop has been utilized as a food, as medicine; and beginning in the ninth century, its aromatic and bitter principles were used as a preservative in beer. Today, it is still used as a preservative and flavoring for beer, but it is more closely studied and highly beneficial as a medicine. The oil and extract have also been used as flavoring in non-alcoholic beverages, baked goods, gelatin, and frozen dairy. The young shoots are gathered in the Spring and cooked like asparagus before they get too bitter to eat."
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