כַּלָמִינְתָּה אֲפוֹרָה – Lesser Calamint – Calamintha Incana
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Inconspicuous, Sorrow Soothing, Sweet
Smelling Herb
When foraging for hyssop with my students, it is
easy to mistake calamintha for hyssop. These two plants look almost identical
in the spring, before the tiny pinkish, light purple or mauve flowers clearly
distinguish calamintha from hyssop. Calamintha, more commonly known as calamint
or gray calamint – a direct translation from the Hebrew – is smaller, low-climbing, with square stems and
bears pairs of opposite leaves in the shape of small hearts. I would say that
calamintha is more humble than hyssop. It droops inconspicuously, yet
gracefully before spreading out. It needs very little room to grow, as it finds
its way to spread out between rocks of the terrace and crevices and between
steps and walls. In better conditions than my garden, it may be an erect, bushy
plant reaching up to 30 cm (a foot) high. The main way to distinguish
calamintha from hyssop is through its scent. The whole herb has a sweet and
aromatic fragrance, and makes a pleasant tea. It grows by the wayside, in
hedges, especially in dry places and may be cultivated as a hardy perennial. I
was planning to uproot calamintha from my flower bed on the side of our
driveway, since it seemed to have crowded out the presence of more desirable,
vividly, colorful flowers. Yet, when I went to take some calamintha photos, I
discovered how beautiful its delicate flowers actually are, if you only look
closely. Calamintha’s flowering season is quite long: from the month of Tamuz
(June/July) until Chanukah. Moreover, Calamintha soothes sorrows, helps in
recovery from emotional pain, increases joy and restores a bright outlook on
life. Therefore, I decided to add some better soil and compost rather than
uprooting my soothing companion, who chose my garden as its home.
One of the Disputed Plants Qualifying
for Bitter Herbs on Pesach
Calamintha belonging to the family Lamiaceae, is
native to the northern temperate regions of Europe, Asia and America. It
thrives in the Middle East including in Israel, where it favors the Galilee,
the Judean Wilderness, as well as the mountains of Judea and Samaria. In the
Talmudic discussion about the plants that qualify for bitter herbs on the Seder
night, ethno-botanist and folklore researcher, Nissim Krispil identified Calamintha as one of the
bitter herbs in debate:
תלמוד בבלי מסכת
סוכה דף יג/א ואמר רב חסדא אמר רבינא בר שילא הני מרריתא דאגמא אדם יוצא בהן ידי חובתו בפסח
מיתיביה אזוב ולא אזוב יון ולא אזוב כוחלי ולא אזוב מדברי ולא אזוב רומי ולא אזוב
שיש לו שם לווי אמר אביי כל שנשתנה שמו קודם מתן תורה ובאתה תורה והקפידה עליה
בידוע שיש לו שם לווי והני לא נשתנה שמייהו קודם מתן תורה כלל:
Rav Chisda stated in the name of Rabina ben Shilo,
A person fulfills his obligation on Pesach with bitter herbs of the marsh. It
was objected: Hyssop but not Greek hyssop, or stibium-hyssop, or wild hyssop,
or Roman hyssop or any kind of hyssop which has a special name. Abaye answered:
Whatever had different names prior to the Giving of the Torah, the Torah makes
specific mention of the general name to exclude the species with special names.
However, the former [bitter herbs] did not have different names before the
Giving of the Law at all. [All its varieties, therefore, are eligible]. (Babylonian
Talmud, Sukkah 13a)
The word אזוב יון/ezov
yavan – translated as ‘Greek Hyssop’ may also be written in one word as אזוביון/ezovion meaning ‘lesser hyssop.’ Due to the similarity
between hyssop and calamintha, with the latter being smaller, it makes sense to
identify אזוביון/ezovion with
calamintha incana. In Arabic as well, calamintha is called ‘small hyssop’
(Nissim Krispil, Yalkut Hatzemachim).
Medicinal Properties of Calaminta
Calamint has been consumed as a
medicinal herb since medieval times. The Israeli Arabs traditionally use it for
eating and for healing. Tea from dried calamint leaves treats the digestive
system and cures intestinal worms. Due to its expectorant properties, it is
very beneficial for the respiratory system. Being aromatic, it also acts as a
nerve tonic. Calamint leaves have a high content of menthol, making them
effective for treating bruises and cuts. Most important of all, calamint
strengthens the uterus, relieves menstrual cramps and greatly alleviates female
ailments and difficulties in childbirth.
Remedy for
Respiratory Problems
Calamint heals respiratory
illnesses such as pneumonia, asthma, chest congestion and cough. Inhaling calamint vapor is the best way to treat respiratory ailments. Using it as a rub also alleviates bronchial problems.
Treats Colds and
Fever
As a diaphoretic – increasing
perspiration – calamint may be used to treat colds and fevers.
Soothes the Stomach
Calamint strengthens the stomach,
relieves indigestion, flatulence, colic and strong stomach pains. Culpepper
recommends calamint for relieving pain in the stomach and bowels, convulsions
and cramps from cholera.
Kills Intestinal
Worms
Culpepper recommends taking
calamint with salt and honey for killing intestinal worms.
May Cure Snake Bites
The name of the genus, calamintha, is derived from
the Greek ‘Kalos’ – ‘excellent,’ because of the ancient belief in its power to
drive away serpents and the dreaded basilisk – the fabled king of the serpents,
whose very glance was fatal. Diyoskorides writes: “One root of calamintha in
wine helps against snake bites.”
Heals Gall and
Spleen
Calamint is also helpful in all
disorders of the gall and spleen, and cures yellow jaundice (Culpepper).
Heals Nervous
Disorders
Drinking calamint tea treats
depression, insomnia and other nervous disorders. Consuming calamint seeds may
also be helpful to cure depression: “Calamint cureth the infirmities of the
hart, taketh away sorrowfulnesse which commeth of melancholie, and maketh a man
merrie and glad” (Gerard). Conserve made of the young fresh tops is useful in
hysterical complaints.
Stimulates Mental
Alertness
Calamint is very effective on
afflictions of the brain, and can also make you more alert (Culpepper).
Heals the Skin and
External Injuries
Calamint has been used extensively
for skin ailments. Its leaves have a
high menthol content, making them an effective remedy for bruises and cuts.
“Calamint relieves those who have leprosy, taken inwardly, drinking whey after
it, or the green herb outwardly applied, and that it taketh away black and blue
marks in the face, and maketh black scars become well coloured, if the green
herb (not the dry) be boiled in wine and laid to the place or the place washed
therewith” (Culpepper).
Female Ailments
Calamint is a woman’s friend.
Drinking it in tea provides substantial relief
of menstrual pains, and supports the uterus. Massaging with calmint oil helps
women who suffer from female ailments such as period problems. Calamint aids the birthing woman and significantly alleviates labor pains. A
woman who has difficult labor should chew calamint leaves steeped in olive oil.
Hands On
The leaves are the most useful
part of calamint. The whole herb has a sweet, aromatic scent and makes a
pleasant, cordial tea. For maximum effect, use infusion from the dried leaves
collected at the peak of summer, when they are in their best condition. Crushed
calamint leaves can also be rubbed on muscle cramps for providing subsequent
relief. Traditionally, calamint has been used as a flavoring additive for wild game and other meats and to add a
new taste to various foods.
Calamint Tea
1. Pick calamint stalks with leaves.
2. Simmer 2 handfuls of green stalks and leaves in
a liter of water for 3 minutes.
3. Strain with a fine strainer or a cotton cloth to
ensure a bug-free tea.
4. Drink 4-5 cups a day.
Calamint Vapor
1. Boil 4 heaping handfuls of
green stalks and leaves in a liter of water.
2. When the vapor rises from the
pot, creates a ‘tent’ with a towel above the head in order to draw the vapor.
3. This treatment lasts for up to
5 min.
Calamint Simple
Syrup
4-5 Calamint sprigs
1 cup honey or granulated Brown
Sugar
1 cup Water
1. Add the water and sweetener to
a medium sauce pot and bring to a simmer, stirring to dissolve the sugar (about
2 minutes).
2. Add the calamint, stir, and
remove from the heat.
3. Allow the calamint to steep in
the syrup for 2 hours as it cools to room temperature on the counter top.
4. Strain through a fine mesh
sieve into a clean glass bottle. Store in the refrigerator for up 6 weeks.
Yields about 1 cup.
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