Iceland Moss

Despite its name, Iceland moss is not a moss, but a lichen—a fungus
and an alga that live symbiotically. Highly nutritious, Iceland Moss
was consumed during European famines of the seventeenth century.
Today, it is used to relieve coughs, congestion and stomach upsets.

A genus of 40 species of lichens found worldwide, especially in Arctic regions. Cetraria islandica forms tufts on lichen-rich heaths, mostly in hilly and montane regions, and is ecologically important in northern areas as a food for reindeer. Lichens have been used since earliest times for medicines, dyes, and perfumes. They are exclusively gathered from the wild and are increasingly scarce due to loss of habitat and pollution: many herbalists now use lichen-based remedies in serious cases only. Recent research has shown that lichen acids are effective against organisms such as Samonella species, Trichomonas vaginalis, and Mycobacterium tuberculosis.

Lichen with leathery, crinkled, gray-green to dark brown branches, which are profusely forked and have minute spiny projections along the margins.


Common Name:
Iceland Moss
Botanical Name:
Cetraria islandica
Genus:
Cetraria
Family:
Parmeliaceae
Native Location:
Europe, North America, Australasia, and the Arctic.
Plant Facts:
Iceland moss grows in shrubby clusters of irregular shaped branches 2-4 inches long with fringed edges and lobes at the ends. The leafy stems which have greenish-brown tops with white undersides, are smooth and brittle until they are softened by water for consumption. The lichen has a bitter flavor and an odor similar to seaweed.
Cultivation:
Lichens are not cultivated, though their growth can be encouraged. They thrive on bark of trees, and rocks on acid substrate, and must have clean air and water.
Propagation:
There has apparently been no research into the possibility of growing lichens from spores.
Harvest:
Whole plants are collected all year round and dried for use in decoctions, liquid extracts, powder, and tinctures.
Height:
2-6cm (¾-2½in)
Width:
Indefinite
Hardiness:
Z3-5
Origin:
Native to Europe, North America, Australasia and the Arctic, this lichen thrives in dry, mountainous areas and coniferous woodlands.
Parts Used:
The entire lichen is dried and sometimes made into powder for medicinal purposes.
Properties:
A bitter-sweet, cooling, strongly antibiotic herb that is expectorant, soothes irritated tissues, and controls vomiting.
Components:
Iceland moss is almost 70 percent mucilage, which coats irritated mucous membranes of the mouth and respiratory tract. Because mucilage is filling and its protein and carbohydrates have nutritional value, the lichen was eaten during famines. Iceland moss also contains bitters, they stimulate digestive juices and hence the appetite. Lincheno-stearic, usnic, fumaric, and oxalic acids, which have antibiotic and antibacterial actions, are also present.
Indications:
Iceland moss helps releive coughs, congestion and colds by dissolving mucus and promoting expectoration. It also soothes irritated mucus membranes of the digestive system, alleviating stomachaches and diarrhea. Its bitters help to stimulate the appetite. Further, the nutritional value of Iceland moss has restorative effects.
Precaution:
When prepared as a tincture, extract or powder, Iceland moss should not be used by people who have gastroduodenal ulcers. In others, these preparations may also lead to stomach or intestinal irritation.
Medicinal Uses:
Internally for gastroenteritis, food poisoning, tuberculosis, and bronchitis. Externally for vaginal discharge, boils, and impetigo. Extracts are added to antiseptics and to throat lozenges for dry coughs and sore throats.
Methods of Administration:
  • Decoction:
    For coughs due to colds and bronchitis, simmer 1 cup of water and 2 tsp of Iceland moss in a pot for 15-20 min. Strain; drink 1 cup, 3 times daily. For its antibiotic properties to be effective, fresh lichen must be used in every preparation.

  • Cold Infusion:
    To stimulate the appetite and soothe the stomach, prepare a cold infusion. Soak 2 tsp. of Iceland moss in a pot with 1 cup of cold water for 1 hr. On low heat, simmer 5 min.; then strain. Drink 1 cup approximately 20-30 min. before each meal.

  • Fortifying Drink:
    As a nutritious, fortifying drink for convalescence and fatique, gently boil 1 tsp. of Iceland moss in 1 cup of milk for 3-5 min. To prevent scorching, stir constantly. Strain; drink 1 cup of the mixture up to 3 times daily.

  • Commercial Preparations:
    Extracts or tinctures are sometimes available in stores. Syrups and cough drops, however, are not usually available.

Bibliography:
The Complete Guide to Natural Healing Copyright © 1999 International Masters Publishers AB™ Group 1 Card 88
The Encylopedia of Herbs by Deni Brown Copyright © 1995, 2001. Dorling Kindersley Limited. pg 163