Blue Cohosh is attracting many an eye these days as a natural herb to help with labor.
Naturalists use this herb to stimulate the uterus through a tincture or tea made from the dried root.
Although Indians in the past have used this wild woodland herb grown in Tennessee, it is not recommended for anyone to use off the store shelf, unless they are directed by their physician to do so.
This herb as you may have guessed is very dangerous to use, do not use it at anytime in pregnancy until after the ninth month.
This item has also been used in difficult menstruation.
More research on the Blue Cohosh shows the herb to be used as a diuretic.
Natural medicine practitioners have also shown information for this item to actively help with epilepsy, hysteria and rheumatism.
Sometimes practitioners combine this type of Cohosh with another herb called (Mitchella Repens) also known as Partridgeberry and (Eupatoria Aromatica) a lesser form of snakeroot common only in woodland forest floors.
Blue Cohosh is not an herb you can easily grow from seed.
If you happen to have time and want to locate this interesting herb you may happen upon a yellow blooming plant on a wooded hillside.
You may want to consider digging the entire plant and taking it with you.
As long as you are not walking in a forest preserve or on someone else's property it is fairly easy to locate Blue Cohosh near running water, standing ponds and even near drainage ditches.
It's far easier to create a simulated woodland forest in your own backyard by creating a space full of shade, adding wood chips or a decaying tree and rich dark mulch with soil.
This is the best way to incubate your root into life again.
Keeping the forest section of your garden well moistened would be best.
You may want to add your own composted soils to the area over the course of a year.
By doing so, you will be creating a well nourished soil, the best for this herb.
The deeply green foliage of the Blue Cohosh is very interesting as the leaves look almost like solid lace with scalloped edges.
The long stem on the blossom is extended past the leaves and about two inches tall, where dainty yellow flowers appear.
Sometimes this herb will produce several pods that ripen in late August.
The pods on the Blue Cohosh ripen to a deep blackish blue color.
It was once thought that the peas or beans inside the pod were roasted and boiled like coffee beans and served up in a cup.
Commercial trade on the Blue Cohosh is creating a stir among the people who wish to see this herb last longer than a few short years.
Because of over harvesting and the deduction of wild forestry lands, this herb is now endangered.
Some colon cleansing brands are starting to include traces of Blue Cohosh as a general warning, make sure you read the entire label before using.