Echinacea angustifolia

The easiest method for sowing echinacea is to sow it indoors in trays in early spring. Sow the seeds on the surface, or with a very light covering of seed compost, keep moist, and you should start to see germination within 1-2 weeks. For E. angustifolia we recommend using deep plug trays if you can as that will help prevent disturbing the young tap roots when you pot up or plant out.

There are different opinions on whether echinacea seeds should be stratified before sowing. We have done quite a few experiments and found that seed that had been cold-moist stratified (mixed with sand, put in a sealed bag and kept in the fridge) for 1-3 months did germinate more quickly than non-stratified seed, and with a slightly higher germination rate. But unless you’re in a massive hurry or have very few seeds, it’s debatable as to whether the effort involved in stratification is worth it. You should get good results either way.

We have also experimented with sowing outdoors in the autumn and found that it took longer to germinate and the germination rate was less. These outdoor seedlings, although harder to germinate and slower to grow, do appear to be more robust than their indoor counterparts – perhaps an important advantage if your garden is prone to slugs, frost or any other threats to survival.

As mentioned above, E. angustifolia can be harder to grow than E. purpurea – ideally it needs to be grown in well-drained and slightly alkaline soil, and we advise growing plants relatively close together with a spacing of around 15cm between plants. To compensate for potentially losses it’s always prudent to sow more seed than you think you’re going to need, and maybe keep a few pots in reserve in case you need to fill gaps.

Like E. purpurea, E. angustifolia is high in the tongue-tingling alkylamides and the roots also contain echinosides that E. purpurea does not. The seeds as well have a potent warmth and tingle. This tingling effect is produced by mouth-watering alkylamides – also found in Schezuan pepper and Spilanthes aka ‘Buzz buttons’, whilst the subtle sweetness comes from the polysaccharides. Both compounds have been associated with helping to improve the body’s defences.

Echinacea is best understood as defending from the outside in, supporting immune functions and reducing inflammation and infection by mobilising defences.

It contains constituents known as isobutylamides, which are types of alkylamides. They act as insecticide defences for the plant and are found particularly in the roots. They can be clearly identified when good echinacea is tasted, as they create a ‘tingling’ or numbing effect upon the tongue. From laboratory studies it appears they may directly influence inflammatory cytokine production among defensive white blood cells found close to mucosal surfaces. Among other possible mechanisms they activate a type of cannabinoid receptor (CB2) that is involved in immune and inflammatory modulation.

Echinacea is considered as one of the primary remedies for assisting the body in clearing infection and strengthening the overall efficiency of the immune system. Echinacea reduces the severity and duration of symptoms, whilst also helping the body to deal with infection and stimulate the immune response. It will effectively target microbial, bacterial and viral infections throughout the body, but has a specific focus within the upper respiratory system and in conditions such as cold and flu, tonsillitis and laryngitis.

Echinacea is effective where the immune system has become compromised by being ‘run-down’ as a result of stress or over-work.

Harvest the tap root at the end of their 3rd or 4th year. They are easy to dig up and clean. Cut into thin slices and lay out on a drying rack and dry at around 40C for 12-16 hours.

Sprinkle some flower petals on your food in the summer for instant Echination.

For seasonal chills make a cup of tea with the three-year-old roots for a well-sized tap root. Steep 1-3g of the cleaned and dried root in a cup of hot water for 10-15 minutes – best with something warming like elderberries or thyme.

For a tincture macerate 1 part of dried root in 5 parts of 40% alcohol for a couple of weeks.

Useful in syrups.

Powerful in echinacea honey.

The fine powder can be made into echinacea pills or lozenges.

Echinacea makes an excellent poultice or salve for wounds and infections.

One potential downside of the sesquiterpene lactones is that they can act as mild to potent allergens for susceptible individuals. Reported reactions have ranged from varying degrees of allergic contact dermatitis all the way up to severe anaphylaxis requiring emergency treatment. Because these compounds are so widely distributed among the Asteraceae, cross reactions can easily occur. A person might become sensitized to the sesquiterpene lactones in one plant (e.g., Ragweeds – Ambrosia spp.) and subsequently will have a reaction to a novel species (e.g., Chamomile or Yarrow) in the family. This is why the herbalist should be cautious when using Asteraceae herbs with people who have a tendency toward respiratory and contact allergies or problems with chronic eczema / atopic dermatitis.