Bog Myrtle

This cosmopolitan genus contains about 50 species of deciduous and evergreen shrubs and small trees. Several species have aromatic foliage and are able to thrive in difficult growing conditions. Myrica cerifera (wax myrtle) is especially adaptable, tolerating both poor, sandy soil and swamps. Myrica pensylvanica (bayberry) is similar, but hardier. The fruits of various species are boiled to produce wax for making candles, which are aromatic and smokeless. Myrica cerifera and M. gale (bog myrtle) contain tannins, resins, gums, and bactericidal substances. Myrica gale was once an important her for tea and flavoring in some northern communities; it is the badge of the Campbells, the Scottish clan. Myrica cerifera is a key herb in the Thomsonian system of medicine, being the main astringent used for "any stomach or bowel derangement, particularly after fevers". Myrica californica is similarly used for gastrointestinal disorders and infections.

Deciduous, suckering shrub with red-brown twigs and narrow, oblanceolate leaves to 6cm (2½in) long. Male and female catkins are borne on separate plants in spring, before the new leaves, followed by spherical, yellow-brown fruits to 3mm (1/8in) across.

Common Name:	Bog Myrtle
Other Names:	Sweet Gale
Botanical Name:	Myrica gale
Genus:	Myrica
Family:	Myricaceae
Native Location:	Europe, Asia, and N America
Cultivation:	Well-drained to wet, acid, sandy soil in sun or partial shade. Myrica gale prefers permanently wet conditions.
Propagation:	By seed sown when ripe; by layering in spring; by suckers (M. gale); by semi-ripe cuttings in summer.
Harvest:	Whole plants or leaves are collected during the growing season; bark and root bark in late autumn or early spring. All parts are dried for decoctions, infusions, liquid extracts, and powders. Fruits are gathered when ripe for wax extraction.
Height:	1.5m (5ft)
Width:	1.5m (5ft)
Hardiness:	Z1-6
Parts Used:	Whole plant, leaves, fruits
Properties:	A bitter, astringent, antiseptic herb with a resinous, bay-like aroma.
Culinary Uses:	Leaves are infused for tea; both leaves and berries are added to soups, stews and meat dishes. Traditionally used in Yorkshire, England, as a substitute for hops to flavor ale, known as gale beer.
Economic Uses:	Wax is used to make aromatic candles.
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 182-183