Acorus calamus L
Family: Araceae
English common name: Calamus; Sweet Flag
Polish common name: Kalmus, Tatarskie Ziele; Ajar;
Szuwar
German common name: Schilf
1. Botanical description
The rhizome is thick, cylindrical, greenish on top, spongy inside, and soft and white.
The stalk is angular, reddish at the bottom. It grows up to 1 m. Leaves are grass-green, equally narrow, fleshy and lanceolate.
The flowers are a finger-like spike (cob). The fruit forms only in warmer climates.
The taste is bitter, spicy, similar to ginger. Very pleasant smell.
2. Origin and distribution
It originated in Asia, most likely in India and Arabia. It grows profusely along ponds, creeks and rivers. Prefers swamps or wet areas. It was introduced into Europe by invasions of Tartars in the sixteenth century.
3. Cultivation
Acorus calamus may be propagated from split rhizomes. End of summer is the best time as one can then collect the rhizomes by lifting these with a garden fork. The split rhizomes must have some roots left on them. Plant by burying in wet ground. Care must be taken not to plant them in places where water, in the wet season, is higher than 15 cm above the roots. Roots planted in areas of deeper water coverage will rot.
4. Harvest
Spring is the time to collect rhizomes of Calamus. The washed rhizomes are chopped finely after first removing the dark outer skin, using a stiff brush. They are then dried in the open air and shade or in a slow oven. Forced drying yields an inferior product which turns brown. Store in air-tight containers or plastic bags. Attention: While harvesting wild Calamus. people often erroneously harvest the yellow iris (Iris pseudacarus L.) instead of Calamus. The rhizomes of iris have a strong astringent taste but no smell. They are reddish-brown inside as well as outside.
5. Active elements
2.8 per cent volatile aromatic oil; 2 per cent bitter, hard resin; 2 per cent soft, sharp-tasting resin.
6. Use
Calamus is an excellent aid to the digestive system.
(a) External: As an analgesic for toothache and as a mouthwash and gargle; as an eyewash for inflamed eyes.
Water-concentrate from boiled rhizomes is excellent for addition to bath-water and for vaginal douches.
(b) Internal: Calamus powder (6 g/day) fortreatment of ailments of digestive tract, especially for diarrhoea, gall- and kidney-stones. It relieves flatulence.
Fresh rhizomes taste very much like ginger and are often fried in sugar, or an alcohol-extract is prepared from them (e.g. white wine). This, in concentrated form, (l 0-15 drops/day) is used to relieve stomachache.
In Persia and Arabia sugar-fried rhizomes are sold in markets and are in great demand.
7. Trade name
Rhizama calami mundatum.