Black Cohosh Root (Cimicifuga racemose)
Black Cohosh is a shrub native to the deciduous forest of North America. It is a perennial plant reaching 3 to 8 ft with a long plume of white flowers at the top. The leaves are large and divided like a feather. The leaflets are generally irregular in shape with serrated edges. The root is black in color when harvested in the fall.
Black cohosh is a member of the buttercup family native to the woodlands of eastern North America. Because cimicifuga racemosa root is bitter, it is often blended with ginger, licorice or orange peel in teas.
Although black cohosh is related to buttercup, its appearance couldn’t be in more contrast to the low-growing, sunny yellow flower. In fact, black cohosh has the distinction of producing clusters of white flowers that lack sepals or petals supported on tall spikes, or racemes, that can reach nearly two feet in height. Because the flowers emit a sweet odor that repels flies and other insects, the herb is commonly known as bugbane.
Black cohosh root contains a small amount of salicylic acid, so people with a known allergy or sensitivity to aspirin should consult their health care practitioner before using this herb. Similarly, the herb is suspected of exerting hormonal effects, which may make it unsuitable for individuals with a history of breast or prostate cancer or other hormone-related condition. Black cohosh should not be used during pregnancy without close medical supervision due to the risk of uterine contractions. Do not use while nursing.
Background: Native Americans used Black Cohosh for a variety of conditions. The flowers of the Black Cohosh have a strong odor and effectively repel insects, earning it the name Bugbane. The name Cohosh comes from the Algonquin word for rough, referring to the root of the plant.
Black Cohosh Root is also known as Black Snake Root. Rattle Root. Squaw Root. Bugbane, Bugwort, Rattleroot, Rattleweed, Rattlesnake's Root, Richweed, Cimicifuga, Sheng Ma, and Chinese Black Cohosh.
Origin: United States
Active Compounds: Triterpene glycosides, such as Acetin and Cimicifugoside; Isoflavones, such as Formononetin, which binds to estrogen receptor sites. Other compounds include aromatic acids, tannins, resins, fatty acids, starches, and sugars, salicylic acid, and isoferulic acid.
Plant Part Used: root
Storage Tips: Store in an airtight container in a cool, dark place.
Appearance and Aroma: Rough and woody.
Culinary Uses: Sometimes used in tea blends, but more commonly to make tinctures and extracts.
Flavor Profile: Bitter flavor.
Culinary Companions: In tea blends, combine with warm and sweet herbs and spices to balance flavor.
Safety: Use with caution if there is a history of a hormone-driven condition or a sensitivity to aspirin. Due to the estrogen-like effect of Black Cohosh, it should be avoided by women who are pregnant or lactating. Likewise, women who are already on some form of estrogen therapy should consult a physician before using Black Cohosh. Large doses may cause abdominal pain, nausea, headache, dizziness and miscarriage.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Canada Health or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.