Harmal

A genus of five or six species of branched perennial, distributed in dry parts of the tropics and subtropics of both hemispheres, especially from Mediterranean regions to C and E Asia. The aromatic P. harmala is a desert plant that adapts well to cultivation. Revered in many parts of Asia as a hallucinogen, research indicates that it may form the intoxicating drink soma or huoma of ancient India and Persia. Peganum harmala is much used in Arabic medicine and is mentioned in early Muslim medical literature. It contains hallucinogenic alkaloids and has a history of use in folk medicine.

Shrubby perennial with gray-green, waxy leaves, 5-8cm (2-3in) long, divided into linear lobes. White, green-veined flowers, to 2.5cm (1in) across, appear in spring and summer, followed by dry capsules, containing numerous, dark brown seeds.


Common Name:
Harmal
Other Names:
Syrian Rue, Harmel
Botanical Name:
Peganum harmala
Genus:
Peganum
Family:
Zygphyllaceae
Native Location:
S Europe, N Africa, and subtropical Asia.
Cultivation:
Well-drained to dry, poor soil in sun.
Propagation:
By seed sown in late spring; by division in late spring. Subject to statuatory control as a weed in parts of Australia.
Harvest:
Whole plants and roots are collected as required for decoctions and inhalations. Fruits and seeds are collected when ripe. Fruits are pressed for dye. Seeds are pressed for oil, dried, and used whole or powdered in infusions, embrocations, and ointments.
Height:
50-90cm (20-36in)
Width:
45-60cm (18-24in)
Hardiness:
Z8
Parts Used:
Whole plant, roots, fruits, seeds, oil.
Properties:
A bitter, spicy, diuretic herb that stimulates the uterus and digestive system, relieves pain, expels intestinal parasites, and is reputedly aphrodisiac and purifying. In large quantities, is emetic.
Medicinal Uses:
Locally, internally for stomach complaints, urinary and sexual disorders, epilepsy, menstrual problems, nervous and mental illnesses. Excess causes hallucinations and vomiting. Externally for hemorrhoids, rheumatism, skin diseases, and baldness; also burned and inhaled for headaches (whole plant), and smoked for toothache (roots and seeds).
Culinary Uses:
Seeds are used as a spice (Turkey).
Economic Uses:
Fruits yield a red dye.
Bibliography:
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 304