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Olive herb - application, effects and recipes
useful information: The olive herb is still listed today as Santolina rosmarinifolia in some works of specialist literature. The name comes from the epithet of the plant rosemary leafy sorrel which she owes to the rosemary-like arrangement of her leaves.
contents
- Wanted poster for olive herb
- herbs portrait
- Ingredients and effect
- Cultivation and harvest
- Application and dosage
- side effects
- Tasty olive herb recipes
Wanted poster for olive herb
Scientific name: Santolina virids
plant family: Compositae (Asteraceae)
Folk nameCypress, green sacred flower, green holy herb, rosemary leafy sorrel, green lavender cotton, rosemary heath, cypress herb
Occurrence: Southern Europe, North Africa, Mediterranean
application areas:
- respiratory symptoms,
- skin problems,
- infections
- and indigestion.
Used plant parts: Leaves, seeds, flowers and fruits
The leaves of olive oil are rich in essential oils, whose aroma reminds of the taste of green olives. Otherwise, the herb has no relationship to the olive. (Image: tunedin / fotolia.com) herbs portrait
Heiligenkraut is a relatively small genus of plants with only 24 known species, but can be easily recognized in nature by the special appearance of its leaves. These are, as well as the branches of up to 60 centimeters high shrubbery, covered with a felty fluff that shimmers even strikingly whitish in some species. The leaves of Santolina are arranged alternately and are reminiscent of small pinheads, which gives the leaf stalks a very unusual appearance. If the rows of leaves were purple in color, one could almost think of the buds of lavender flowers, not least for popular names like Cotton Lavender or Lavender cotton (in English: Cotton Lavender / Lavender Cotton) is responsible. In contrast, the actual flowers of the sacred herbs stand out by their bright yellow color and their roundish cup shape.
tip: In addition, its original appearance makes Santolina an interesting ornamental plant. Especially in the rock garden, which is known to live on a Mediterranean plantation, the sativa, originally from Spain, Portugal and Morocco, is often planted. The semi-shrub is wonderful here as a bedding enclosure, structure plant and greening for dry stone walls. So you do not necessarily have to plant the herb in the herb garden, but you can also use it in the garden for decorative purposes.
The name of the sacred herbs can be directly from their Latin specialist name Santolina derive from the words "sanctus" for sacred and "linum" for flax. In antiquity, this "holy flax" as a medicinal herb was not unknown. So it was used except as a kitchen herb, for example, for deworming and hair loss. Two types of Santolina were used for this purpose:
- Gray sorrel (Santolina chamaecyparissus)
- and green holy herb / olive herb (Santolina viridis).
In the Middle Ages, however, the species of Holy herb then initially caused much confusion in naming. Obviously, it was difficult to classify the old herb properly. Due to their shrub growth, some of the first authors of the plant initially considered a variant of the cypress (Cupressus) or the boar's looper (Artemisia abrotanum), which led to the emergence of nicknames such as "Cypressen", "Zypressenkraut" or "Abrotanum foemina".
"De Cypressen Seeds / which is the Abrotanum foemina /
serves wole against the worms / which of them are killed "
- P.A. Mattioli; Source: https://www.kraeuter-buch.de/images/database/1/olivenkraut-matthioli.jpg
Gray sorrel (Santolina chamaecyparissus) is visually difficult to distinguish from Santolina viridis, seen in the picture above. (Image: DSGNSR / fotolia.com) Nevertheless, Mattioli's application of holywort against worm infestation is nevertheless correct. Although the good effect of sativa or olive oil in indigestion and diseases of the gastrointestinal tract is in the foreground of medical application to this day, however, folk medicine in some countries still uses olive oil for deworming. In addition, the herb is also effective in combating other unwanted lodgers. The range of action of the plant ranges from moth control to the treatment of infections caused by pathogens such as Escherichia coli and Candida fungi. Again, the smell of the holy herb is of importance, which is especially pronounced in green sorrel.
In addition to its digestive and antibacterial, or anti-parasitic effects also sometimes respond to inflammatory skin diseases well on the Mediterranean herb. And even positive experiences with the use of olive oil in respiratory diseases are known. Below is an overview of the most important application areas:
- natural parasite and insect control (for example cockroach, moth, termite or worm infestation),
- Indigestion (for example, loss of appetite, flatulence or stomach cramps),
- Disorders in the digestive system (e.g., cystitis, bile inflammation or gastrointestinal infection)
- and other inflammatory and infectious diseases (e.g., respiratory tract inflammation, dermatitis or meningitis).
Ingredients and effect
The healing properties of olive oil have become well documented thanks to some extensive studies. Again and again, researchers came to the conclusion that Santolina has exceptional immunomodulatory, ie the immune system-strengthening properties. For the digestive effect of the herb could in turn be determined various, the metabolism and the nerve function regulating effects. These plant-based capabilities are largely due to the following ingredients:
- essential oils,
- bitters
- and tannins.
Essential oils
Essential oils are composed primarily of terpenes, which occur in the plant world in a considerable variety of over 8000 different variants. Representatives of these natural substances, which are also typical of other Mediterranean herbs such as rosemary, marjoram, myrtle, cumin, coriander or the olive tree, are found in olive oil. They not only give the plant its characteristic taste, but also provide a significant part of the plant's healing properties. For example, the cineole of olive oil is known to be excellent against respiratory diseases such as
- bronchitis,
- bronchial asthma
- or hay fever
to act. It is therefore used in herbal medicine for aroma or inhalation therapy. Furthermore, Cineol also has anti-inflammatory properties, which reduce the inflammatory process in respiratory diseases and thus improve breathing.
The cineole of olive oil is an excellent remedy for respiratory diseases and is therefore ideal for aromatherapy. (Image: Africa Studio / fotolia.com) The myrcene in Santolina viridis proves that ancient associations with the genus Artemisia, at least in terms of content, were not entirely devious. For some of their herbaceous subspecies such as wormwood, wormwood or tarragon have high levels of myrcene. First and foremost, this is a taste-forming essential oil. In addition, the monoterpen but also possesses
- antimicrobial,
- antioxidant,
- anti-inflammatory
- and anticonvulsant
Properties, which benefits both the digestive and the efficacy of olive oil in inflammatory and infectious diseases of the gastrointestinal tract.
Myrcene is closely related to pinene. The terpene owes its name unmistakably to the pine, but is also found in some herbs such as dill, fennel, rosemary and coriander. Medicinally, Pinen's anti-inflammatory and disinfecting properties are again relevant, which have a very beneficial effect on cramps in the respiratory tract.
by the way: Another and very special essential ingredient in olive oil is Sesquiterpen Germacren. The natural product has so far been poorly understood, however, the terpene could be detected in an Italian study, a cytotoxic effect against colorectal cancer cells. An aspect that predestines the medicinal and spice plant again for applications in the area of the digestive tract.
bitters
In addition to essential oils, a number of bitter substances are involved in the flavoring of the olive oil. As the name suggests, a special group of natural products that produce a bitter taste. Just like terpenes, bitter substances contain not only their aromatic properties but also various healing qualities. A term are bitter substances in this regard, especially from the prevention of indigestion. As the main ingredient of bitter-bitter, the vegetable secretions are characteristic of herbs that are successful against
- stomach pain,
- bloating,
- stomach cramps
- and constipation
help or protect against it. It is therefore not surprising that there are many a recipe for home-brewed bitter-bitter, in which olive oil is listed as an ingredient.
Bitter substances promote blood circulation in the gastrointestinal tract, therefore, olive oil is also a suitable ingredient for bitter in the stomach. (Image: Rosalie P./fotolia.com) As a rule, bitter substances are composed of extracts of alcohols, sugars or lipids, which promote blood circulation in the gastrointestinal tract and also increase the secretion of gastric and bile acids. In addition, the intestinal peristalsis, ie the contraction behavior of the intestinal musculature, is positively influenced by the bitter plant substances. Thanks to these properties, bitter substances are effective
- antioxidant,
- appetizing,
- entblähend,
- anticonvulsant
- and digestive.
In particular, the fat digestion should be greatly facilitated thanks to bitter substances, which is why bitters bitterly just after eating hearty and greasy home-style cooking is used.
Despite their pertinent application history in the digestive area, bitter substances and thus bitter-containing herbs such as the olive herb can do even more. Because the plant substances not only stimulate digestion, but also the immune system. In particular, plant-specific bitter substances from the field of polyphenols have here a strong immunomodulatory effect. This is mainly due to a high anti-inflammatory and antimicrobial potential of the olive oil noticeable. Together with the digestive properties of the plant, this is therefore ideal to treat inflammation and infections in the digestive tract and their disease-typical symptoms.
Incidentally, digestive tracts include not only the stomach and intestines, but also organs such as bile, liver and urinary tract. They all respond more than positively to olive oil and confirm its well-deserved reputation as a natural digestive helper.
tannins
The bitter substances in Santolina viridis receive support in their work as immunomodulators through a variety of vegetable tannins, the so-called tannins. From their use as a tanning agent for the disinfection of animal skins is their
- antibacterial,
- antifungal
- and antiviral
Effect well known. It is based on the ability of tannins to additionally densify living tissue through a contracting (astringent) effect, which provides an anti-infection protective membrane especially in the area of skin tissue. With regard to blood vessels, the astringent properties of the tannins also ensure that bleeding is more quickly satisfied in the event of wounds. Overall, for vegetable tannins in addition to their disinfecting effect as well
- hemostatic,
- detoxifying,
- draining,
- anti-inflammatory
- and analgesic
Hold on properties. Especially interesting are the draining and detoxifying abilities. The drainage effect of tannins, for example, dries up on the tissue, which removes the nutrient medium from pathogens such as bacteria and fungi and thus provides even better protection against infections. In the intestine, the draining effect unfolds a stuffing effect, which quickly eliminates diarrhea as a digestive complaint. When it comes to removing germs and pollutants from the body, drainage can also be beneficial. In addition to the flushing of the urinary tract with existing infection tannins are here especially for the discharge of heavy metals and alkaloids as a special secret weapon. All in all, thanks to its tannin content, olive oil helps with the following health problems:
- Urinary tract infections / bladder infections,
- Skin infections / dermatitis,
- Gastrointestinal infections / gastrointestinal inflammation,
- Heavy metal and alkaloid poisoning
- and injuries.
The effect of the tannins contained in olive oil is also positive with regard to injuries. (Image: srisakorn / fotolia.com) Recommended reading: Scientists at the University of Calabria in Italy found that the antibacterial effects of Santolina, especially against staphylococci, Listeria, Camphylobacter Enterobacter, Escherichia coli and pseudomonia, are extremely efficient. Santolina viridis (listed in the study as Santolina rosmarinifolia) in particular also showed good efficacy against other bacteria and fungi such as Candida albicans. The Italian study also confirms a number of other healing effects of olive oil with well-founded evidence, which is why we would like to recommend it. Go to the online view of the study results here.
Cultivation and harvest
Once you get the taste for it, you can also pull the medicinal and spice herb directly from home. For this purpose a calcareous and dry soil as well as a light-rich bedding habitat are important, as it corresponds to the natural habitat of the plant in the Mediterranean area. Ideally, therefore, is a location in the rock garden, where the olive oil is usually cultivated in community planting with other Mediterranean plants.
Alternatively, the plant in the herb garden is best placed next to Mediterranean herbs such as thyme, lavender or rosemary, as the shrubs share similar site conditions. The harvest of Santolina viridis takes place in summer, between July and August, when the spicy aroma of leaves and flowers unfolds its full potential. For further processing, cut off mainly young shoot tips in a length of five to ten centimeters. These are then best processed fresh, since olive herbs lose their taste quickly during the drying process. Those who still want to stock up, the best way to freeze the herb.
tipAnyone who wants to enjoy his self-planted olive oil for a particularly long time should be moderate when harvesting in the first years and should not cut down the subshrub too much. Only then can the small subshrubs develop into a compact shrub that yields more yield in the future.
Ideal location for olive oil is a place in the rock garden, where the plant is usually cultivated with other Mediterranean plants. (Image: volcanism / fotolia.com) Application and dosage
The uses of olive oil are very versatile. From a traditional use in the kitchen to the targeted internal and external application for specific health problems, creative recipe ideas have no limits.
External use of olive oil
If you want to use olives externally, it is best to make a tincture or an oil extract from the shoots of the plant. Also, the pickling in vinegar is possible. However, it is important to use a cold extraction procedure in all circumstances in order to preserve the aroma of the olive oil as much as possible.
The extract can then be applied to problematic skin areas or poorly healing wounds. Insect bites and symptoms such as itching or skin burning also respond positively to treatment with Santolina viridis. Alcohol or vinegar based extracts additionally promote the disinfection of affected skin areas. Another recommendation for external use are also washes with olive oil. Simply pour a handful of olive leaves into the bath water or use a cold extract made in advance with water.
Internal use of olive oil
For example, olive oil can be used internally by taking ready-made extracts or a herbal tea. Incidentally, not only the leaves and flowers, but also the seeds of Santolina can be used for the latter. Two to three teaspoons of medicinal herbs are sufficient in most cases to make a pot of olive oil tea. This helps especially well with indigestion, stomach cramps and diseases of the digestive system such as gastrointestinal influenza or cystitis.
Important: The brewing time for olive oil tea should not be longer than three to five minutes to avoid loss of taste due to the effects of heat!
Olive herb in the kitchen
The most common olive oil is naturally used in traditional Mediterranean cuisine. Especially
- vegetable side dishes,
- Herb butter,
- Herb quark,
- herb pesto,
- herbal marinades,
- mushroom dishes,
- salad dressings
- and meat and fish dishes
benefit greatly from the olive-like aroma of the herb. Also mozzarella-tomato platters refined with a combination of olive oil and olive oil are worth considering. Especially with herbal pesto, which is usually also prepared with olive oil, can be achieved thanks to Santolina viridis a significant flavor enhancement. Ideally, the herb is of course mixed with other herbs and spices from the Mediterranean area, which harmonize well with each other in terms of taste.
Danger: Always add olive oil to the bottom when cooking to preserve flavor!
Olive herb fits wonderfully in herbal pestos, as the olive-like Armona excellently with z. B. Basil harmonizes. (Image: George Dolgikh / fotolia.com) side effects
There are no side effects known for olive oil.
Tasty olive herb recipes
Below is a small excerpt of possible recipe ideas.
Olive Herb basil pesto
Ingredients:
- a fresh bunch of basil leaves,
- a clove of garlic,
- three green olives,
- seven branches of olive herb,
- 125 milliliters of olive oil,
- two tablespoons of pine nuts,
- three tablespoons of Parmesan,
- half a teaspoon of salt,
- a teaspoon of lemon (alternatively lemon juice),
- some pepper,
- and mortar and pestle.
Step 1: Thoroughly wash the basil and olive oil and gently shake the herbs dry. After dabbing with some kitchen paper, the kitchen herbs are then picked and finely chopped together with the peeled garlic and pine nuts.
Step 2: Put the herbs in the mortar and rub a teaspoon of lemon peel over them, then grind the whole thing with the pestle into a creamy consistency, adding olive oil. Alternatively, a blender or blender can be used.
3rd step: Finally add the Parmesan pesto mass and season with salt and pepper. The pesto tastes wonderful with pasta, bread side dishes, meat and fish dishes and can be stored for about three weeks when stored in a well-closed glass jar and stored in a refrigerator.
Gnocchis with olive leaves
Ingredients:
- a tablespoon of butter,
- six cherry tomatoes,
- 200 grams of gnocchi,
- five branches of olive herb,
- some Parmesan,
- some pepper,
- a bit of salt
- and a shallot
Step 1: Peel and dice the shallot and then place in a pan with hot butter. Once the onions are glassy, add the gnocchi and fry until golden brown.
Step 2: Halve or quarter the cherry tomatoes and place them in the pan for a few minutes. Then pick the leaves of olive leaves and sprinkle them over the gnocchi.
Step 3: Finally, season with salt and pepper and serve with grated parmesan.
Gnocchis with olive oil are not only delicious, but also prepared quickly. (Image: Peteers / fotolia.com) Feta olive Herb Spread
Ingredients:
- 200 grams of creme fraiche,
- 400 grams of feta cheese,
- 150 grams of cream cheese,
- a clove of garlic,
- five olives (green),
- five olives (black)
- and two branches of olive herb.
Step 1: peel the garlic and chop or crush it well to allow its flavor to fully develop. Also olives and olive oil are finely chopped beforehand.
Step 2: Crush the feta cheese with a fork and place it in a bowl together with the crème fraîche and cream cheese. Stir well, leaving some coarser pieces behind.
3rd step: Finally, garlic, olives and olive oil are lifted. If necessary, the spread can be seasoned with salt and pepper.
Good Appetite! (Ma)