HOP


HOP: “Beer for Better Health”

Digestive Aid, Fermenting Barley for Beer, Infection Prevention, Sedative

Also Known As: Humulus

HISTORY:

Hop is best known as the aromatic, bitter ingredient in beer. It was a minor herb until about a thousand years ago when beer brewers started using it to preserve the fermented barley we call beer. Chinese physicians have prescribed it as a digestive aid and to treat leprosy, dysentery and tuberculosis. Greek and Roman ancient physicians recommended it for digestion and a treatment for intestinal ailments.

PREPARATION:

To prevent infections and to use as a digestive aid, you want to use very fresh hop. If you are using hop for insomnia, use it dried and aged.

  • Infusion:

Add 2 teaspoons of hop per cup of boiling water. Steep for 5 minutes. The taste will be bitter. You may add honey or mix with your favorite beverage for taste.

USE: (Grow Your Own)

Hop can be grown from seeds, bust most gardeners use the root cuttings taken in the spring or fall. Plant the cuttings three roots per hill, spreading them 18 inches apart. Deeply cultivate them in rich moist soil with full sun. Water them daily. Harvest in the fall when they turn amber in color. Immediately dry them in an over no hotter than 150 degrees Fahrenheit.

SAFETY:

Many hop pickers developĀ  a rash called hop dermatitis. Otherwise, no reports of harm have been noted from this herb. The FDA regards hop as being generally safe.