Monday, November 9th, 2009
What is SCIATICA | What are the Herbal remedies for SCIATICA | How to over come SCIATICA | Poultices and Potions for SCIATICA
Sciatica is caused by pressure on the sciatic nerve where it leaves the spinal cord. It is usually felt in the top centre of the buttock, through which a fiery pain shoots and continues on down the back of the thigh and towards the ankle. Any sudden movement or any attempt to bend increases the pain.
Herbal Remedies for SCIATICA
Herbals of many years ago graphically described sciatica as ‘boneshave’ and one way of ridding yourself of it was to take a position by a running stream into which you chanted a rune designed to remove the infirmity from you to your stick. Although sciatic pain is not quite the same as rheumatism and arthritis most of the remedies given in this chapter will soothe and relax this condition very well. There are also one or two fairly specific ones to try.
Poultices and Potions for SCIATICA
Ivy leaf poultice: Take 2 handfuls of ivy (Hedera helix), chop finely and mix with twice its volume of bran. Stir to a paste with 250ml(scant ½ pint) of water and leave in an enamel pan over a low heat for 10 minutes. Apply on a cloth and leave for at least half an hour.
Fenugreek seeds: Crushed and mixed to a mash with boiling hot milk these make a very effective poultice for rheumatism and especially for localized pains such as sciatica. The mixture will also soothe bruises and swellings.
White clover and lime tea: Mixed together or taken separately both teas are pleasurably relaxing.
Black radish or horseradish: Both of these radical roots have been used extensively in fiery concoctions designed to bring comfort to sufferers of gout, rheumatism, sciatica and other non-specific aches and pains. It really is hair raising and although I am assured that it should be drunk I do wonder if it should be rubbed in instead! Take 50g(2oz) of fresh radish or horseradish root, unpeeled but washed, and chop finely. Place in 1 litre (1¾ pints) of white wine, seal and leave for approximately three weeks. Strain and drink a wineglassful twice a day before meals.
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