Sunshine Flowers Of The Spring Equinox- Coltsfoot and Lesser Celandine
- victoria ward
- Mar 17
- 4 min read
Many flowers blooming at this point in the year as we approach the Spring Equinox look like little sunshines, Celandine and Coltsfoot are both cheery yellow delights. Both are edible, although you should not consume any part of the Celandine plant raw. Coltsfoot is a very important respiratory herb in herbal medicine today whilst Celandine is not used so much, and if at all it would be externally.
Coltsfoot Flowers (Tussilago farfara)
Coltsfoot flowers unfurl from thick stems in early March before the green leaves appear, the leaves give this plant the name as they are the shape of a horses hoof. They are similar to Dandelion flowers with bright yellow colouring.
Coltsfoot is one of the best herbs available for treating dry coughs, it is a soothing expectorant which is antitussive (anti-cough) and antispasmodic making it ideal for dry coughs and irritated respiratory passages. Both leaves and flowers are used for the treatment of coughs, asthma and bronchitis.
Infusions of Coltsfoot and other preparations are very useful to take in early spring to help detoxify the respiratory system as Coltsfoot can clear residual phlegm remaining in the lungs and sinuses. If lingering congestion is making you feel foggy and lethargic, then this is the remedy for you.
This plant should not be taken in large doses for prolonged periods as it contains pyrrolizidine alkaloids which are potentially harmful to the liver. It is considered safe to use for 4-6 weeks per year and for two weeks duration at a time.
These guidelines mean that using Coltsfoot in sensible doses for two weeks as part of an early spring detoxificaton would be reasonable.
Coltsfoot Flower Syrup
150g fresh Coltsfoot flowers and stems
1 litre of water
500g sugar
Infuse the Coltsfoot in boiling water for 20-30 mins. Steep overnight for a stronger infusion then strain
Heat the infusion in a pan and add the sugar gradually until you reach the desired consistency.
Pour into clean, sterilised bottles
Refrigerate for up to 18 months
Take to soothe a dry cough, 1 tsp 3 times daily
Coltsfoot Flower Lozenges /Cough Drops
I cup of strong coltsfoot infusion
1.5 cups white sugar
Bring to a boil until the temperature (use a meat thermometer) reaches the 'hard crack' stage (approx 300*F or 149*C)
Pour into moulds or into a baking sheet which should be rolled up like a sausage and secured at the ends. Once cool and hardened, the lozenges can be created by slicing the rolled 'sausage'.
Coltsfoot Honey Lozenges
! cup of strong coltsfoot infusion
! cup raw honey
1 tsp lemon juice
As above, mix in the honey first then the sugar, these should be slightly softer and chewier than the first.
These can be tricky to get just right so be prepared to play around with amounts of sugar to liquid to create harder or softer lozenges.
Smoking Coltsfoot
`Coltsfoot has traditionally been a popular ingredient in herbal smoking mixtures due to its effect on the respiratory tract. Here is a recipe for a smoking mix that will help those trying to give tobacco up-
15g dried coltsfoot leaf
10g dried Mullein leaf
10g dried Mugwort leaf and flower
10g dried Marshmallow leaf
5g dried Peppermint leaf
Blend the herbs together (break down to desired consistency for smoking)
Smoke in a pipe or in rolling papers
Coltsfoot Honey
Place a quantity of flowers in a jar and pour over honey. Infuse for 4- 6 weeks then strain
Coltsfoot Go mae
Go mae is a Japanese style of cooking and serving vegetables with sesame seeds.
2 tbsps sesame seeds
2 handfuls of Coltsfoot flowers and stems
Pinch salt
1 tbsp soy sauce
1 tbsp Mirin
1 tsp white sugar
Dry fry the sesame seeds until golden
Add to a pestle and mortar
Add the Coltsfoot to a pan of boiling water
Boil for three minutes, then drain, run under cold water and sqeeze dry
Chop the `Coltsfoot into smaller pieces
Grind the sesame seeds with salt until powdered
Add soy sauce and mirin
Add sugar and mix well
Toss into the coltsfoot until coated then serve
Lesser Celandine (Ficaria verna)
Lesser Celandine has yellow star-shaped flowers above dark-green, glossy, heart-shaped leaves and is a perennial plant belonging to the Buttercup family. It is often found in woodland or damp meadows flowering from early March onwards.
Lesser Celandine is an edible plant and all parts including leaves, stems, flowers and the tubers can be eaten but NEVER RAW! All parts must be cooked to destroy a toxin called protoanemonin that can cause severe gastrointestinal irritation if consumed raw.
The leaves of Lesser Celandine are high in vitamin C and the plant is high in antioxidants making it another spring tonic.
Ideally the leaves should be picked before the flowers appear, the taste of both flowers and leaves is slightly bitter. The tubers or roots can be dug and boiled or roasted and resemble potatoes and considered very tasty.
Caution is advised when handling Lesseer Celandine as the sap can irritate the skin.
Traditionally the main medicinal use of Lesser Celandine is as a cure for piles, hence the old name Pilewort. The plant has astringent qualities and an infusion taken by the wineglass apparently is a cure according to the herbalist Margaret Grieve in her Modern Herbal (1931).
For the external treatment of piles an ointment can be made and applied daily, alternatively poultices or suppositories can be used.
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