Natural Herbs in Rhode Island

Wild Yam

• The wild yam is known by many names. It is sometimes referred to as the devil's bone, colic root or China root. Wild yam is a perennial vine, meaning it grows every year. Its leaves are about 2 to 6 inches long and grow in the shape of a heart. When wild yam blooms in June and July, it has small green or yellow flowers. The flowers give off the scent of cinnamon. Wild yams are most known for their tuberous roots that are edible. Wild yams grow in over 150 varieties. The leaves have been used medicinally for relaxing muscles and as an anti-inflammatory for eczema.

Wild Sasparilla

• Wild sarsaparilla has been called many names, such as shotbush, rabbit root and wild licorice. This herb is characterized by a long stalk that is topped with three to five leaves that are 2 to 5 inches in length. Green flowers bloom from May to June and leave behind small purple berries. The root is long and twisted and harvested in August. It gives off a strong odor that is characteristic of its uses. Wild sarsaparilla is used to flavor foods like sarsaparilla soda and root beer. It tastes similar to black licorice.

St. John's Wort

• St. John's wort has been dated as far back as ancient Greece for its medicinal uses. The yellow flowers have been used for centuries in teas, tonics and pills, and is found in liquid varieties and creams. Traditionally it has been used to treat anxiety and depression. It is known as creeping St. John's wort in Rhode Island and is on the list of threatened native plants. This means it is not endangered but rare enough to warrant protection from conservationists.

Wild Hyssop

• The herb Hyssop received its name in ancient Greece. It is known as a cleaning agent in Biblical text. The herb is native to Southern Europe. Hyssop is a flowering evergreen bush that grows 1 to 2 feet in height. The flowers bloom from June to October and grow in bunches with six to 15 flowers per group. The herb is harvested for its flowers, which are used for cooking and medicinal purposes. Its culinary uses include flavoring for broths or salads. It is steeped in hot water to make a tea that is used as an expectorant.