American Spikenard

Aralia racemosa

Physical Characteristics

Aralia racemosa is a PERENNIAL growing to 1.8 m (6ft) by 1.2 m (4ft in). See above for USDA hardiness. It is hardy to UK zone 4 and is not frost tender. It is in flower in June. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in full shade (deep woodland) or semi-shade (light woodland). It prefers moist soil.

Distribution

Eastern N. America - Quebec to Georgia, west to Kansas and Minnesota.

Habitats

Woodland Garden Sunny Edge; Dappled Shade; Shady Edge; not Deep Shade;

Edible Uses

Edible Parts: Fruit Leaves Root Shoots Edible Uses: Condiment Several parts of American spikenard are edible—roots, shoots, leaves, and fruits—but most are unappealing or require cooking to temper acrid saponins and resins. The roots are large and sustaining but unpleasantly flavored, even after boiling, with harsh medicinal overtones that make them difficult to recommend as food. Shoots and leaves are similarly acrid, yielding a bitter green broth when cooked, though occasionally eaten as potherbs. The fruits, however, are by far the most palatable. Berry-like drupes ripen from August to September, turning purple-black in large drooping clusters. They taste pleasantly sweet, resinous, and grape-like, with a balsamic aroma, and can be eaten fresh or dried like raisins. Seeds contribute a faintly resinous undertone but are soft enough to chew. Although described as a potential jelly fruit and noted in a few traditional food mixtures, overall references to spikenard fruit as food are rare. Given the variability in flavor reports and the plant’s stronger reputation as a medicinal herb, fruits are best enjoyed in small amounts [2-3]. Young shoot tips - cooked[161]. Used as a potherb[207] or as a flavouring in soups[257]. Root - cooked. Large and spicy, it is used in soups[43, 105, 161, 177]. Pleasantly aromatic, imparting a liquorice-like flavour[183]. A substitute for sarsaparilla (Smilax spp.)[200], it is also used in making 'root beer'[183]. Fruit - raw or cooked[207]. Pleasant and wholesome to eat[207]. They can be made into a jelly[183, 207]. The fruit is about 4mm in diameter[200]. The roots have an aroma. The fruit are purple-brown [1-4].

Medicinal Uses

Alterative Antirheumatic Diaphoretic Eczema Expectorant Poultice Skin Stimulant American spikenard is a sweet pungent tonic herb that is often used in modern herbalism where it acts as an alterative[238]. It had a wide range of traditional uses amongst the North American Indians and was at one time widely used as a substitute for the tropical medicinal herb sarsaparilla[222, 257]. The root is alterative, diaphoretic, diuretic, pectoral and stimulant[4, 21, 46, 222]. The herb encourages sweating, is stimulating and detoxifying and so is used internally in the treatment of pulmonary diseases, asthma, rheumatism etc[4, 213, 238, 254]. Externally it is used as a poultice in treating rheumatism and skin problems such as eczema[4, 213, 238, 254]. The root is collected in late summer and the autumn and dried for later use[4, 213]. A drink made from the pulverised roots is used as a cough treatment[213]. A poultice made from the roots and/or the fruit is applied to sores, burns, itchy skin, ulcers, swellings etc[213, 222].

Known Hazards

None known