‘Take the sprigs of Oak trees’: Medicinal recipes and tree ingredients

By Anne Stobart

As a herbal practitioner, I have long been interested in historical uses of trees from folklore to domestic practices related to health. Recently, I have been looking at early modern medicinal recipes to consider how people might have obtained tree-based ingredients. Here, I briefly overview recipes in several English printed seventeenth-century books, the highly popular Choice Manuall of Rare and Select Secrets (1653) [1] and compare with a later publication Medicinal Experiments, or, a Collection of Choice Remedies (1692).[2]

Elizabeth Grey, A Choice Manuall. Frontispiece of 1671 edition.
Figure 1. Elizabeth Grey, A Choice Manuall. Frontispiece of 1671 edition.

Trees can be defined as large woody perennial plants, often self-supporting with a single stem and having branches at some height from the ground. Many medicinal items can be obtained from trees including fruits, flowers, leaves, roots, sap, bark and twigs, and provide ingredients for medicinal recipes. These can be readily distinguished as sourced either from native and naturalised trees in the British Isles or from trees native to other countries and regions. Most native trees are regarded as having considerable folklore use, although the actual records evidencing such uses may be partial.[3 ]

Young oak seedlings (author’s photograph).
Figure 2. Young oak seedlings (author’s photograph).

In Elizabeth Grey’s Choice Manuall (Figure 1), just under a third of the recipes, 112 altogether, contain ingredients originating from trees. Of these, 19 recipes can be identified as using parts of native trees – mainly ash, elder, hazel, hawthorn, holly, oak (Figure 2). Some recipes are simples, involving a single key ingredient, often based on leaves or fruits that might be available in the hedgerow at certain times of the year. Amongst recipes for bruises is the instruction to ‘Take the sprigs of Oak trees, and put them in paper, roast them, and break them, and drink as much of the powder as will lye upon a sixpence every morning’ (p.77). Another more complex recipe for distillation of ‘Aqua composita for the Collick and Stone’ (p.137) calls for birch leaves and haws, or the fruits of hawthorn (Figure 3).

Figure 3. Hawthorn berries or haws
Figure 3. Hawthorn berries or haws (author’ s photograph)

Some tree-based ingredients, such as bark (often called rind), may have required some effort to obtain. The use of bark dried to a powder appears several times, as in this example:

“For the Strangullion or the Stone.

Take the inner rind of a young ash, between two or three yeares of growth, dry it to pouder, and drinke of it as much at once, as will lye on a sixpence in Ale or White wine, and it will bring present remedie: The partie must be kept warm two hours after it.”(p.88)

Another recipe uses the inner bark of elder seethed with daisy roots in a butter ointment for an inflamed throat (p.90). Obtaining bark, particularly its removal from the tree and preparation, could require tools with sharp edges. If taken from the entire circumference, bark removal would cause the death of the branch or tree. Some tree barks were readily available because they were felled for other purposes such as timber, but they were destined for use in tanning leather. Apart from building needs, trees produced other valuable crops from fuel and fodder for livestock. Although some trees might have been accessible in a hedgerow, many were in woodlands or fields, requiring permission to access their produce, and these rights or ownership could be subject to conflict [4].

However, ingredients from native trees were few in number compared to exotic trees in the Choice Manual recipes. The great majority of tree-based ingredients (83%) were imports derived from tree bark and fruits, such as cinnamon, clove, nutmeg, as well as resins such as myrrh and frankincense. Other fruits and nuts such as dates and walnuts were included in medicinal broths and syrups. Recipes for external preparations often called for oils deriving from almond or olive trees. These items were generally products to be purchased from an apothecary or spicer.

Such imported ingredients were also popular in the later seventeenth-century recipe book of Robert Boyle’s Medicinal experiments, which included tree-sourced items in fourteen recipes. There were no native trees to be seen, with the exception of oil of juniper which was probably of European origin and purchased. Boyle’s recipe book contained a (relatively) new introduction from North America which was sassafras (Sassafras albidum, Figure 4). The aromatic bark and roots were particularly noted for their medicinal uses, and sassafras appeared in recipes for ‘A Lime water for Obstructions and Consumptions’ and ‘A Stomachical Tincture’ (pp. 12, 88).

Figure 4. Sassafras tree leaves (Wikipedia)
Figure 4. Sassafras tree leaves (Wikipedia)

In comparing these two English recipe books, from mid to late seventeenth century, we see that the popular Choice Manual included a range of native tree items, but such native sources were not included in Medicinal Experiments. However, both books included many exotic tree-derived ingredients, and Boyle’s book of recipes added a new item of sassafras from the Americas. I hope to investigate further how the uses of tree ingredients developed in the early modern period.

[1] Elizabeth Grey, A Choice Manuall of Rare and Select Secrets in Physick and Chirurgery (London: R. Norton, 1653).

[2] Robert Boyle, Medicinal Experiments, or, a Collection of Choice Remedies, for the Most Part Simple, and Easily Prepared (London: Printed for Sam Smith, 1692).

[3] On folklore see David E. Allen and Gabrielle Hatfield. Medicinal Plants in Folk Tradition: An Ethnobotany of Britain & Ireland (Portland, Oregon: Timber Press, 2004) and Fiona Stafford, The Long, Long Life of Trees (New Haven: Yale University Press, 2016).

[4] Nicola Whyte, Inhabiting the Landscape: Place, Custom and Memory, 1500-1800 (Oxford: Windgather, 2009).


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