Geum rivale

Geum rivale

Plant Family

Rosaceae

Botanical Description

Geum rivale is a clump-forming perennial herb that grows 25 to 60 cm tall. The basal leaves are pinnate with 3 to 6 pairs of lateral leaflets and a large terminal leaflet, all with serrated edges. Stem leaves are smaller and simpler with 3 lobes. The stems are erect and covered with soft hairs. The distinctive nodding flowers are bell-shaped with orange-pink to purplish-brown petals and dark purple-red sepals. The fruit is a cluster of hooked achenes that form a burr-like head for seed dispersal. The rhizome is thick, dark brown externally, and pink to reddish inside with a characteristic clove-like scent when fresh.

Cautions

Take preparations between meals rather than with food or medications. Use lower doses initially to assess tolerance. Not suitable for dry, deficient digestive conditions. Ensure adequate fluid intake when using astringent herbs. Consult a qualified herbalist for chronic conditions.

Habitat

Grows naturally in damp meadows, wet woodlands, stream banks, marshes, and boggy areas. Prefers partially shaded locations with consistently moist soil. Found in lowland and mountain regions up to 2000 meters elevation.

Harvest Months

March, April, September, October, November

Root Harvest Time

Early spring (before growth), Late autumn (after die-back), Year 2, Year 3

Harvest Instructions

Harvest rhizomes in early spring before new growth begins or in late autumn after the aerial parts have died back. Dig carefully to avoid damaging the root system. Plants should be at least 2 years old for optimal potency. Wash roots thoroughly and remove any damaged portions. Aerial parts can be harvested during flowering in late spring to early summer. Cut stems leaving at least 5 cm above ground level to allow regrowth.

Drying & Storage

Slice fresh rhizomes lengthwise into thin pieces for faster drying. Dry in a well-ventilated area away from direct sunlight, or use a dehydrator at 35 to 40°C. The characteristic clove-like aroma should be preserved during drying. Roots are ready when completely dry and brittle. Store in airtight glass containers in a cool, dark place. The dried root should retain its pink-red color internally.

Quality Indicators

Good quality dried Water Avens root has a dark brown exterior with pinkish-red interior. The aroma should be distinctly clove-like and pleasant. The taste is astringent and slightly bitter with aromatic notes. Avoid roots that are moldy, have lost their scent, or appear grayish inside.

Shelf Life

1 to 2 years when stored properly. The aromatic compounds diminish over time, so fresher dried root is preferred.

Geographic Distribution

Native to northern and central Europe, northern Asia, and North America. Common throughout Scandinavia, the British Isles, and the Alps. Found across Canada and the northern United States. Grows naturally in Iceland and Norway.

Sustainability Notes

Geum rivale is not endangered but is declining in some areas due to habitat loss from wetland drainage. Harvest sustainably by taking only a portion of each plant stand. Leave established plants to reseed. Consider cultivation rather than wild harvesting. In some regions it is a protected species, so check local regulations.

Growth Conditions

Prefers cool, moist conditions with partial shade to full sun. Thrives in rich, humus-laden soil that retains moisture. Tolerates pH 5.5 to 7.5. Hardy to temperatures below minus 30°C. Requires consistent moisture and does not tolerate drought. Benefits from mulching to retain soil moisture.

Plant Size

25 to 60 cm tall, spreading 30 to 45 cm wide

Pests & Diseases

Generally pest and disease resistant. May be affected by powdery mildew in dry conditions with poor air circulation. Slugs and snails may damage young leaves. Root rot can occur in waterlogged soil with poor drainage. Sawfly larvae occasionally feed on leaves.

Cultivation & Propagation

Propagate by seed sown in autumn or early spring, or by division of established clumps in spring or autumn. Seeds require cold stratification for 4 to 6 weeks to germinate. Plant in moisture-retentive soil in partial shade. Space plants 30 to 40 cm apart. Water regularly to maintain moist soil. Mulch annually with organic matter. Divide clumps every 3 to 4 years to maintain vigor.

Plant Parts Used

Root, Rhizome, Aerial parts

Medicinal Actions

Anti-inflammatory, Antidiarrheal, Antiemetic, Antimicrobial, Astringent, Febrifuge, Haemostatic, Stomachic, Tonic, Vulnerary

Body Systems

Digestive, Immune, Integumentary, Reproductive

Effects on the Body

The root has strong astringent properties that help to tone and tighten tissues throughout the body. It reduces excessive secretions and bleeding, making it useful for diarrhea and heavy menstrual flow. The tannins have antimicrobial effects that support healing of wounds and infections in the mouth and throat. The bitter compounds stimulate digestive function and improve appetite. The aromatic constituents have a calming effect on the stomach, reducing nausea and vomiting. Traditional use as a fever remedy may relate to its ability to promote mild perspiration.

Active Constituents

Tannins (up to 30% including eugeniin, gemin A), phenolic glycosides (gein which hydrolyzes to eugenol), flavonoids, volatile oils (eugenol, giving clove-like aroma), bitter principles, organic acids, resin. The high tannin content is responsible for the astringent effects. Eugenol provides antimicrobial and analgesic properties.

Safety Information

Dosage

Decoction: 1 to 2 teaspoons dried root per 250 ml water, simmer 10 to 15 minutes, drink up to 3 times daily. Tincture (1:5, 45% alcohol): 2 to 4 ml three times daily. Powder: 1 to 2 grams in capsules, up to 3 times daily. Gargle: Use cooled decoction for sore throat and gum problems. Poultice: Apply mashed fresh or powdered root mixed with water to wounds.

Culinary Use

The root was historically used as a flavoring agent due to its clove-like aroma. In Scandinavia and northern Europe, it was added to ale and wine as a spice and preservative. Young spring leaves can be added to salads in small quantities. The root was used as a chocolate substitute in some regions, hence the name Indian Chocolate in North America. Not commonly used in modern cuisine.

Folklore & Historical Use

Geum rivale has been used medicinally in Europe since ancient times. Known as "herba benedicta" or blessed herb in medieval times due to its healing reputation. Used traditionally throughout Scandinavia and the British Isles for digestive complaints and fevers. The clove-scented root was valued for flavoring beverages before exotic spices became available. In folk medicine, the root was carried as a protective charm. Indigenous peoples of North America used it similarly for digestive issues and as a beverage. In traditional Nordic medicine, it was used for treating wounds and stopping bleeding.

References

Hoffmann, D. (2003). Medical Herbalism. Healing Arts Press.
Grieve, M. (1931). A Modern Herbal. Dover Publications.
Barker, J. (2001). The Medicinal Flora of Britain and Northwestern Europe. Winter Press.
Allen, D.E. & Hatfield, G. (2004). Medicinal Plants in Folk Tradition. Timber Press.
Plants For A Future Database. Geum rivale.
Lindman, C.A.M. (1905). Bilder ur Nordens Flora.
European Medicines Agency. (2015). Assessment report on Geum urbanum L., rhizoma. (Related species with similar properties)