How Feverfew Helps Skin

Feverfew can help your skin in so many ways. It’s one of our favorite ingredients to use, too.

There are many different varieties and species of feverfew. A member of the daisy family, the name comes from the Latin febrifugia, or “driver out of fevers.” As its name suggests, it is best known for reducing fevers and prompting sweat as well as its power to cure migraines.

A 1978 British medical journal report suggested that feverfew shares properties with aspirin. A later study reported that it does help stop the pain of migraines in possibly up to seven out of ten sufferers.

According to Rodale’s Illustrated Encyclopedia of Herbs, “Researchers speculate that substances in the plant appear to make smooth muscle cells less responsive to body chemicals that trigger migraine muscle spasms.” Further, Rodale’s book quotes Varro Tyler, Ph.D., dean of the School of Pharmacy, Nursing and Health Sciences at Purdue University: “If you take feverfew by eating the leaves, it should be in very small doses—from 50 to 60 milligrams, which is three or four of the little feverfew leaves each day. ”

[Kowalchik and Hylton, eds., Rodale’s Illustrated Encyclopedia of Herbs, p. 192.]

Feverfew makes medicinal claims by its very name.

Feverfews Many UsesLily Farm Fresh Skin Care, feverfew, organic skin care, natural skin care

Feverfew’s uses are many and varied. John Parkinson used it to help people heal from overdoses of opium. It is a great insect repellent and can be applied externally to treat insect bites. It has also been used to ward off diseases, especially through the scent.

It has been used to diminish freckles, skin discoloration, and brown spots. Lily Farm Fresh Skin Care uses Feverfew in our Balancing Oil Free Skin Conditioning Serum  because it is anti-inflammatory, healing, skin softening and a perfect ingredient for sensitive skin. It would also be a desirable ingredient for douches, in toners for dry or sensitive skin, for facial steams for sensitive skin, or as an added herb to a bath.

* Kowalchik and Hylton, eds., Rodale’s Illustrated Encyclopedia of Herbs, p. 192.