Clove (Eugenia caryophyllata)
Overview
Clove (Syzygium aromaticum) consists of the dried, unopened flower buds of an evergreen, pyramid-shaped tree that can reach about 49 ft (15 m) in height. Known for their potent aroma and taste, cloves have a significant history both as a culinary spice and as an herbal medicine—particularly valued in India and Southeast Asia. Clove’s volatile oil, rich in eugenol, has strong anesthetic and antiseptic effects, explaining its traditional use for toothache and oral infections. When applied topically, clove oil can numb local nerve endings, but it must be used with caution due to its irritant nature.
Traditional uses & properties
Analgesic (Anodyne) & Antiseptic: Eugenol content helps relieve pain (e.g., toothaches) and kill bacteria. Aromatic & Carminative: Eases digestive discomfort such as gas, bloating, and colic. Counterirritant & Stimulant: Improves local blood flow, especially when used in liniments, and can gently energize the mind/body. Vermifuge: Traditionally used to expel intestinal parasites.
Preparations & dosage
1 ounce up to 3 times daily
Dried buds (1:5, sealed simmer method); 2–10 drops up to 3 times daily
Apply diluted essential oil (1:20) as needed
Dried buds (1:5, 50% alcohol, 10% glycerin); 5–25 drops up to 3 times daily
Safety & precautions
Large Quantities: Cloves can irritate the digestive tract and skin; moderation is advised. Clove Oil: Highly concentrated; never ingest internally unless professionally supervised. Must be diluted before topical application. Pregnancy: Use with caution and under guidance, particularly in strong medicinal forms like the essential oil.
Habitat
Originally native to the Molucca Islands (Indonesia) and the southern Philippines, cloves are now widely cultivated in Tanzania, Madagascar, the West Indies, and Brazil. Propagation is from seed or semi-ripe cuttings, usually in warm, humid climates. Twice yearly, the unopened flower buds are harvested (picked while green), then dried in the sun until they turn brown.
Traditionally used for
Related herbs
- Black Pepper (Piper nigrum)
Black pepper is a perennial woody climbing vine growing to about 16 feet, with large oval leaves, spikes of small white flowers, and clusters of small round fruits that ripen from green to red. Native to southwestern India and now cultivated in tropical areas worldwide, the fruit is harvested from plants that are at least three years old. Different processing methods yield green, black, red, and white peppercorns, each with distinct flavors and uses. Cultivated as both a spice and medicine since ancient times, pepper was such a prized commodity in world trade that Attila the Hun reportedly demanded 3,000 pounds of it as ransom during his siege of Rome in 408 CE.
- Ginger (Zingiber officinale)
Ginger (Zingiber officinale) is a perennial plant reaching about 2 ft (60 cm), with lance-shaped leaves and white or yellowish flower spikes. Its rhizome (underground stem) is pungent, aromatic, and widely esteemed as both a culinary spice and a potent herbal medicine. Ginger’s warming, anti-inflammatory qualities can ease many digestive and circulatory problems, as well as reduce pain from arthritis and menstrual cramps.
- Osha (Ligusticum porteri)
Osha is a powerful respiratory remedy that has been overharvested in the wild and is extremely difficult to cultivate. It is listed on the United Plant Savers at-risk list. The root has been traditionally valued for its ability to stimulate the digestive and immune systems while expelling mucus. Until wild populations stabilize, its use should be limited, with alternatives like pine, grindelia, and ginger recommended as replacements.
- Prickly ash (Rutaceae)
Prickly ash (Zanthoxylum americanum) is a deciduous shrub or small tree growing to about 10 ft (3 m), featuring thorny gray branches and compound leaves. Its bark and berries have a warming, stimulating effect on circulation, offering relief for rheumatic pains, digestive sluggishness, and conditions like Raynaud’s disease (cold extremities) and intermittent claudication.