The centaury plant has the distinction of being
named after the mighty centaur of ancient Greek
mythology. Chiron, the legendary beast, half man
and half horse, is credited as being the discoverer
of the healing powers of plants.
Attributed with magical properties
that warded off evil spirits, early Celts considered
centaury a good luck charm. Saxon herbalists prescribed
centaury for treating snakebites. No doubt the
survivor of the bite felt lucky indeed.
The oft-used adage, you are
what you eat, must have been known to the Chiron,
that wise centaur who discovered the healing powers
of plants. So many medicinal herbs work to promote
healthy digestion and centaury is no exception.
When the appetite is flagging,
a little centaury before a meal will stimulate
the appetite. Taken after meals, centaury helps
calm stomachs upset with heartburn and dyspepsia.
Gourmands in France and Italy
often enjoy an aperitif before dining. Aperitifs
stimulate the appetite, paving the way for a more
pleasant dining experience. Many of the aperitifs
traditionally enjoyed in these countries are flavored
with centaury. One very popular centaury-spiked
aperitif is vermouth, a beverage martini drinkers
find indispensable.
Almost working as a balancing
act to the alcohol-based aperitifs are the tonics
made from centaury that herbalists recommend for
problems with the liver and gall bladder.
English herbalist Culpeper describes
the intense bitterness of the centaury plant as
“very wholesome, but not very toothsome.”
In some locales, the centaury goes by the name
bitterwort.
Dr. Edward Bach, developer of
the 38 Bach Flower Remedies, recommends using
centaury if you are a quiet person, anxious to
please and dominated easily by others.
Reference
Kruger, Anna; An Illustrated Guide to Herbs: Their
Medicine and Magic; A Dragon’s World Book;
Limpsfield and London; 1993
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