Irish Moss (Chondrus crispus)
Overview
Irish moss is a reddish-brown seaweed growing to 10 inches, with a flat, forked plant body and fan-shaped outline. Found on the Atlantic coasts of Europe and North America, it grows just below the waterline, attached to rocks and stones. In summer in North America and in autumn in Ireland, it is pulled up by hand or with a rake at low tide and dried in the sun. This seaweed is used extensively in the food and pharmaceutical industries as an emulsifying and binding agent, appearing in products such as toothpastes. Its polysaccharides become jelly-like and demulcent when immersed in water, making it valuable both as a food ingredient and medicinal herb.
Traditional uses & properties
Irish moss is a useful demulcent and emollient rich in iodine, trace minerals, protein, amino acids, and manganese. Its polysaccharides, which become jelly-like when wet, provide soothing relief for dry and irritated mucous membranes. The herb is mainly taken for coughs and bronchitis, where its expectorant effect encourages the coughing up of phlegm while soothing irritation. It is particularly helpful for chronic, dry lung conditions and sore throats. Irish moss is of value for acid indigestion, gastritis, and urinary infections such as cystitis, and is normally combined with other appropriate herbs for these conditions. Mucilaginous in texture and slightly salty in taste, it makes a valuable nutrient during convalescence. The herb arrests diarrhea but may also act as a mild bulk laxative for dry, hard stools. Applied externally, this emollient herb soothes inflamed skin. Irish moss contains mucilage (carrageenan) that is widely used as a stabilizer in dairy products and cosmetics. It also acts to thin the blood.
Preparations & dosage
Powder or capsules: 1,000–5,000 mg up to 3 times daily.
Safety & precautions
Due to its blood-thinning property, Irish moss should not be used by people taking anticoagulant medicines. Generally safe when used as directed. No other significant warnings.
Habitat
Found on the Atlantic coasts of Europe and North America. Grows just below the waterline, attached to rocks and stones. In summer in North America and in autumn in Ireland, it is pulled up by hand or with a rake at low tide and dried in the sun.
Traditionally used for
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