Trillium is Edible and Medicinal

 Trillium is edible and medicinal, it has a long history of use by Native Americans. The young edible unfolding leaves are an excellent addition to salad tasting somewhat like sunflower seeds.

The leaves can also be cooked as a pot herb. The root is used as an alternative medicine and is antiseptic, antispasmodic, diuretic, emmenagogue (to promote menstruation), and ophthalmic.

The roots, fresh or dry, may be boiled in milk and used for diarrhea and dysentery. The raw root is grated and applied as a poultice to the eye in order to reduce swelling, or on aching rheumatic joints.

The leaves were boiled in lard and applied to ulcers as a poultice, and to prevent gangrene. An infusion of the root is used in the treatment of cramps and a common name for the plant, ‘birthroot', originated from its use to promote menstruation.

A decoction of the root bark can be used as drops in treating earache. Constituents found in the volatile and fixed oils are, tannic acid, saponin, a glucoside resembling convallamarin, sulphuric acid and potassium dichromate, gum, resin, and starch.

Folklore: Used to facilitate childbirth, and to treat other female problems by the women of many Native American tribes. Trillium root was considered to be a sacred female herb and they only spoke of it to their medicine women.

TRY THESE RECIPES

Medicinal drink: Add 1 tsp. herb decoction to 1 cup warm milk, take at bedtime for diarrhea.

Pot herb: Gather young unfolding leaves boil or fry and season to taste.