Narrow-leaved willowherb

In Russia, tea made from the fermented leaves of the narrow-leaved willowherb is traditionally drunk as a tonic. It is called Ivan’s Chai and serves as a substitute for black tea, to which it is similar in taste.

The willowherb most commonly used in naturopathy is the small-flowered willowherb (Epilobium parviflorum). However, according to some authors, the narrow-leaved willowherb can be used in a similar way.

In folk medicine, both species of willowherb were used to treat benign enlargement or inflammation of the prostate. This is why they are often referred to as ‘men’s herb’. However, women can also benefit from these plants. For example, they can be helpful in cases of chronic overactive bladder or cystitis, as they have a diuretic effect and can therefore stimulate the urinary tract, the bladder and the kidneys.

Willowherb contains, amongst other things, mucilages which, together with the vitamin C it contains, can have a synergistic effect in treating colds. Vitamin C supports the immune system, whilst the mucilage can have a soothing effect on dry coughs and inflamed mucous membranes in the mouth and throat. It can also help to soothe irritation in the gastrointestinal tract.

Furthermore, due to the tannins it contains, narrow-leaved willowherb can have an astringent effect, which may promote wound healing, stop bleeding and help alleviate diarrhoea.

In spring, you can harvest the peeled and cleaned roots of the narrow-leaved willowherb and eat them raw or cook them as a vegetable. They can also be ground into flour or, when roasted, make a delicious coffee substitute.
The young leaves and shoot tips can be used raw in salads or cooked as a vegetable. Young stems can be peeled and eaten raw or prepared in the same way as asparagus.

The delicate purple flowers and flower buds of the willowherb are also edible and are usually abundant. The flower buds are best enjoyed as a raw snack or can be cooked and added to a wide variety of dishes, whilst the flowers make any dish a real feast for the eyes.

The syrup made from the flowers of the narrow-leaved willowherb can range in colour from pale pink to reddish, depending on the method of preparation and the quantity of flowers used. However, this requires an acid source, such as lemon or lime juice, to bring out the beautiful colour.

The narrow-leaved willowherb grows circumpolar in the Northern Hemisphere. In the Alpine region, it can be found at altitudes of up to 2,000 metres and plays an important role as a nectar plant for pollinating insects such as bees and butterflies.

The narrow-leaved willowherb is a typical pioneer plant and is often the first species to grow, for example on sites of forest fires, which is why it is also known as ‘fire herb’. It was also very commonly found on piles of rubble in bombed-out cities; hence the name ‘rubble flower’. In the wild, the plant grows in forest clearings, along paths and by lakes and rivers.

The plant often reaches a height of 150 cm or more. The leaves are arranged alternately on the stem and have short petioles. They are narrowly lanceolate (as the plant’s name suggests), have a distinctly pronounced midrib and a smooth leaf margin. The flowers are arranged in a long, terminal, racemose inflorescence. Each flower has four darker, linear sepals and four lighter, broadly rounded petals