Melilot

History:

Melilot is an erect annual or bienniall herb with smooth, multi-branched stems, bearing serrate leaflets and sweet-smelling, light yellow or white (White Melilot), flowers that grow in towering spikes to a height of five feet. The tender plant is a native of Europe and has been naturalized across North America, brought to the United States in the late 1600s, and still used today as a valuable forage crop for animals and soil enhancer predominantly in the Great Plains and upper Midwest. Melilot may be found on roadsides and in fields, waste places and chalky banks in well-drained-to-dry, neutral-to-alkaline soil in sun and is drought tolerant. The species, Melilotus vulgaris, Melilotus alba (White Sweet Clover) and Melilotus officinalis (Yellow Sweet Clover) may be used interchangeably in herbal therapies. The plant's botanical genus, Melilotus, is derived from two Latin words, mel, meaning "honey" and lotus, meaning the "lotus flower," referring to the great sweetness of the plant and the fact that it is such a great favorite of bees. Melilot has been used medicinally for thousands of years. Ancient Egyptians used it for worms and ear health, and the second-century physician, Galen, prescribed it in poultices for joints. In Anglo-Saxon England, Melilot was made into a topical salve for wounds and sores, a remedy that may still be found in rural British areas as "Melilot Plasters." Horses, cattle (and bees) love the tender and aromatic Melilot, and it is highly regarded as a fodder. Interestingly, however, in the 1920s, farmers began to store Melilot as animal feed, but because it was not thoroughly dried, it fermented and produced a coumarin compound, which not only gives the plant its sweet vanilla taste, but also becomes a potent anticoagulant and blood-thinning agent (as evidenced by hemorrhaging in the herds, which was, subsequently, remedied by thorough drying of the clover). The whole plant has a sweet vanilla fragrance that intensifies as the plant is dried, and when not fermented, it is a valuable addition to animal diets and is now widely respected commercially for that purpose. Other commercial uses for Melilot include its addition to Gruyère cheese and a green Swiss cheese called Schabzieger. It is also used to flavor marinades and rabbit stews, and it makes a fine and refreshing tea that is not only pleasant to drink, but also supports digestion and lymphatic health. Melilot's most important constituent is the chrystalline coumarin compound and its related compounds (melilotic acid, orthocoumaric acid, hydrocoumaric acid, melilotic anhydride), flavonoids, glycoside (meliotoside), dicoumarol and lactone (a fragrant oil); and the flowers and aerial parts of the plant are used in herbal medicine.

Recommended Dosage:
Take two (2) capsules, one (1) time each day with water at mealtimes.

Contraindications:
Pregnant and nursing women should not use Melilot Herbal Supplement. People who use prescription blood thinners (warfarin, Coumadin, aspirin, etc.), or those with any blood-clotting problem should not use Melilot. For those individuals who take prescription medications, it is wise to consult a health care provider before using this herb, as there may be interactions with other drugs. Overuse (many times the recommended dosage) may induce vomiting and other symptoms of poisoning.

Capsule Information:
Our Melilot supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.