St. John's wort

St. John's wort (Hypericum perforatum) belongs to a diverse genus of plants: Around 380 Hypericum species are known worldwide, about 20 of which are native to Central Europe – including common St. John's wort (Hypericum perforatum). Characteristic of this species is the fine, glandular dotting of its leaves, which is particularly visible when held up to the light – a feature that clearly distinguishes it from other species.

St. John's wort owes its name to its flowering time: It begins to bloom around the summer solstice, around St. John's Day (June 24).

Tea and tinctures can be made from the flowering herb, which are traditionally used for low mood, anxiety, and nervous restlessness. An infusion of the flowers is also valued for stomach, intestinal, and gallbladder problems.

So-called "oily preparations" are also possible – known as St. John's oil or red oil. This is a traditional preparation using fresh blossoms: The blossoms are lightly crushed, covered with olive oil in a 1:4 ratio, and infused in a clear glass container in a warm, sunny place for about six weeks, being shaken regularly. During this process—originally also called "fermentation"—the oil turns a characteristic dark red due to the active ingredient hypericin.

St. John's wort oil is used externally for muscle pain, strains and sprains, as well as sunburn and minor burns (first-degree burns). Intensive use of St. John's wort can increase the skin's sensitivity to light and may reduce the effectiveness of other medications.