Monarda – Monarda spp.
by Erin Smith
Monarda is fire and earth. She teaches that beauty is both strong and fierce.
There are many things that make you feel blessed living in Colorado – stunning mountain vistas, feet in cold creek water on a hot day, and beautiful weather. But one of my favorite reasons for living in Colorado is the abundance of the beautiful purple flowered Monarda fistulosa that spatters the mountain foothills from July through September. Monarda is an amazing medicinal and yet you won’t find her in the herb department of your local store. For now she is reserved for those that share her home or welcome her into their garden.
She is known by various names: bee balm, wild oregano, bergamot, horsemint, sweet leaf and Oswego tea. Monarda is endemic to North America and various Native American communities have used Monarda medicinally for centuries. While her many common names are often used interchangeably for all species of Monarda, in general bee balm and Oswego tea refer to Monarda didyma and sweet leaf and wild oregano to Monarda fistulosa. Monarda has a beautiful showy flower that can range from purple to deep red and is a favorite of bees, butterflies, and hummingbirds.
Traditionally, Monarda was thought to be a panacea and useful for almost every system of the body. She is hot and fiery and helps to get things moving. As such she is often used to bring on delayed menses and to increase circulation. When used with other herbs she can help to move them through the body.
She is a fighter and her strong antibacterial and antiviral properties are excellent in treating colds and flu but also for stubborn infections that other herbs can’t seem to shake. She is one of the first herbs I turn to when I feel a cold coming on. She works particularly well for chest congestion. In traditional Muskogee materia medica, the plants with grey mold like spots on the leaves (resembling lungs) are the best for lung conditions. Her astringent, antiseptic and pain-relieving properties make it excellent for treating sore throats and Monarda’s diaphoretic action helps treat fevers.
The tea is good for treating yeast infections and vaginitis and a cold tea was traditionally given as a tonic to young women and brides. Due to her antibacterial and diuretic effect, she’s a wonderful addition to formulas to treat bladder and urinary tract infections. Her carminative properties help improve digestion and calm gas and bloating, as well as relieve nausea and vomiting. Externally, a warm infusion of her leaves can be applied as a wash for skin infections, bites and stings, poison ivy and nettle sting, minor wounds, and burns.
Male elks are said to roll in Monarda to attract a mate and it is considered by some communities to be a powerful herb for attracting love. Drink the tea, hang flowers in your doorway, and carry a bit on you. Energetically, burning the leaves or using the steam to cleanse an area or person can remove negative thoughts and anger.
Monarda’s strong spicy flavor make it a delicious local spice. The fresh or dried leaf and flower heads can be used much like oregano and add a bit of kick and color to pizza, pasta, soups, and other dishes.
Ornamental varieties come in colors ranging from white to orange and deep red.
There are many ways to love Monarda. She makes a delicious vinegar, infused honey, syrup, tea and tincture. Add some Monarda flowers to your next fire cider. She can be used fresh or dried; just the flower heads or the leaf and flower.
Monarda Honey
1-2 large handfuls of flower heads
Raw honey
Place the flower heads into a glass pint jar. Cover completely with honey, making sure its 1/2 to 1 inch above plant material. To do this, you might need to let the jar sit upside down for a while and then flip upright. Or you can stir with a spoon or chopstick. Cover and store away from direct sunlight for 2 to 4 weeks before using.
Once ready, use by the spoonful to treat sore throats, chest congestion, and cough. It can also be used in cooking to add a spicy sweet flavor. Don’t forget to eat the candied flowers as well.
Polenta Squares with Sun-dried Tomato and Monarda
1 cup organic Polenta
3 cups water
3 tablespoons extra virgin olive oil
1 small onion, cut in half and thinly sliced
1-2 cloves of garlic, pressed
1 cup of sun-dried tomatoes (in olive or rehydrated), sliced
1-2 tablespoons of dried Monarda flowers, pulsed in grinder
salt and pepper to taste
In a saute pan, heat 1 tablespoon of olive oil. Add onions and cook until soft and translucent. Add the sun-dried tomatoes and stir until they are warmed. Take off heat and set aside. Cook the polenta according to the package instructions. When nearly done, stir in the olive oil, garlic, and Monarda. Add the onion and sun-dried tomatoes and stir until well blended. Add salt and pepper to taste. Remove from heat. With a spatula, spread the polenta on a large baking sheet (with edges) until it is evenly spread over the entire sheet or until it is approximately 1 inch thick. Set in refrigerator and allow to cool completely, about 1 hour. When ready to serve, remove from refrigerator and cut into squares.Enjoy.
Cautions: Due to its uterine stimulating properties, do not use while pregnant unless under the guidance of a qualified herbalist. Essential oils in the plant can burn the skin if left in direct contact for too long. When using the fresh plant, do not leave on the skin or other body surfaces for more than 3-5 minutes.
