Feverfew's daisy-like flowers resemble a chrysanthemum in full bloom.  The above photo depicts two varieties of this perennial herb which self-seeds profusely once planted.  I often tuck these dainty flowers into fresh centerpieces; however, feverfew is most famous for its success in treating headaches, especially migraines.  As a mild sedative, it is helpful for irregular menstrual periods, ringing of the ears, and easing the swelling and pain of rheumatoid arthritis.  Its effect is mostly cumulative....meaning it must be taken daily over a period of time to experience noteworthy improvements. 


Some people chew these bitter-tasting flowers right from the plant or eat them in salads, but many utilize the plants dried leaves in steamed herbal teas.  Just remember that eating to many fresh leaves may cause irritation to the mouth (no more than one large or three smaller leaves daily).


This remarkably effective herb can be dried for winter medicinal teas.  Pick flowers and leaves after dew has evaporated from the plant.  Then dry it immediately in a ventilated area away from direct sunlight.  Store tea in a brown bag or tin.  Always label with name and date.  To make a hot tea follow the instructions below:


1 cup of boiling water

1 tablespoon of dried feverfew leaves & flowers

Steep 30 minutes

Strain and sweeten to taste.


Steep feverfew with mint leaves or ginger root to improve taste

Dosage: Take one cup daily

Note: Feverfew will not alleviate a migraine once it has started.  It is only taken as a preventative.  To be an effective remedy it must be taken daily for several weeks to experience improvements.  People who are allergic to Chamomile, Yarrow, or Ragweed should not take Feverfew.

Life is better with herbs,