White Deadnettle
Scientific name: Lamium album L.
Family: Lamiaceae
MORPHOLOGY
Growth habit and size: Perennial herbaceous plant with very long roots, Height 30÷60 cm.
Stem: Erect, unbranched, quadrangular stems covered with erect hairs, often streaked with purple in the lower part.
Leaves: Acute oval leaves, opposite, the lower ones with long petioles and irregularly toothed, the upper ones with shorter petioles. The lamina is covered with glandular hairs on both surfaces.
Flowers: Bilabiate flowers arranged in tight whorls at the leaf axils, with a white or yellowish zygomorphic corolla, a long, curved tube, and a semi-open, bell-shaped calyx with 5 lanceolate teeth. Blooms from April to August.
Fruits and seeds: The fruits are 4 hard achenes.
DISTRIBUTION AND HABITAT
It grows throughout Italy except for Valle d’Aosta, Lazio, Umbria, Marche, and Sicily. It is common in ditches and anthropized areas, from sea level up to 1,200 m.
USE
Slightly bitter herb with astringent, decongestant, antihemorrhagic, and anti-inflammatory properties. Since the Middle Ages, it has been used to treat gynecological and obstetric issues. Internally used for menstrual problems, postpartum hemorrhage, vaginal discharge, and prostatitis. Traditionally employed for its mild diuretic effect and digestive properties, helpful in cases of gastric mucosal irritation, feeling of fullness, and flatulence. Externally used for vaginal irrigations in case of leucorrhea, gargles for oral and throat inflammations, and to heal herpes. The infusion is recommended for normalizing sebaceous secretion, useful for oily skin, itching, dandruff, and scalp greasiness. Before taking any plant-based product (medicinal or non-medicinal) for therapeutic or similar purposes, it is always advisable to consult a doctor.
In cooking, the unflowered tops can be used in the preparation of soups, salads, omelets, or as cooked vegetables. White Deadnettle tea is a pleasantly flavored beverage.
Photo: Kindly provided by Claudio Farinati
