Our Taste of Home: Prunella
By Jacqueline Cao
For some, no summer is complete without the sweet, tangy taste of lemonade or a tall, refreshing glass of iced tea. For me, however, my summers are synonymous with cups of brewed heal-all, also referred to as prunella, self-heal, Xià Kū Cǎo, or 夏枯草 (literal translation: wilted summer herb). The name prunella is derived from the German word for quinsy, a type of throat inflammation, which the herb was historically used to cure. Whether you refer to the plant by its eponymous English name, its German derivative, or its Chinese name, each one provides a glimpse into the medicinal importance of heal-all historically and today.
Image of pre-packaged heal-all herb from Foods of Nation
Since the Han Dynasty, heal-all has been known for its powerful culinary and cosmetic uses, which range from anticancer properties to skin healing. Heal-all was traditionally used for sore throats, but is now prescribed to fight allergies and inflammations, strengthen kidneys, and reduce diabetes. On sweaty, humid days, heal-all tea is the perfect drink after a day in the sun because it treats summer heat syndrome and summer rashes. In Chinese medicine, “summer heat syndrome” is characterized by dizziness and irritability brought on by excess exposure to high temperatures and humidity, similar to the Western description of heat stroke.
Making the beverage is a very simple process. My mom starts by rinsing and then boiling one bag of heal-all herb (about 175 grams) with water for three hours. Afterwards, she adds brown sugar, lets the brew cool down, and places it in the fridge. She makes heal-all tea for me to drink as a remedy for dehydration, to cool and cleanse the body, and to clear summer heat. Similarly, the Nlaka’pamux people drink a cold infusion of the whole plant, using it as a way to prevent and reduce risk of disease. Heal-all tea is described as slightly bitter, but with added brown sugar, any bitter taste is indistinguishable. However, if you don’t enjoy drinking tea, you can always cook and eat the leaves, as prepared by members of the Cherokee Nation, or eat the plant with soups and salads.
Image of heal-all herb with brown sugar in the background from The Soup Queen
Once known for its curative properties, heal-all has now evolved into my thirst-quenching beverage. Because my mom makes it every year, it will always remind me of our outings on hot, sunny days. It’s interesting to know that something as simple as a backyard plant can have centuries of importance in traditional medicine, curing adults and children from China to Germany and America. The next time you see a plant with large green leaves and purple flowers, be sure to stop and smell the roses… and prunellas.
Image of Prunella vulgaris from Healthline