| Myrica gale | |
|---|---|
female.JPG) | |
| Foliage and immature fruit | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Fagales |
| Family: | Myricaceae |
| Genus: | Myrica |
| Species: | M. gale |
| Binomial name | |
| Myrica gale | |
| Synonyms | |
Gale palustris | |
Myrica gale is a species of flowering plant in the familyMyricaceae native to cool temperate regions of Eurasia and North America. Common names includebog-myrtle,[2]sweet gale,[3]Dutch myrtle,[4] andsweetgale.[5]
Myrica gale is an aromaticdeciduousshrub growing to 2 metres (6+1⁄2 feet) tall, and often forms extensive denseclonal colonies from root suckers.[2][6] Theleaves are spirally arranged, simple, glaucous grey-green,2–6 centimetres (3⁄4–2+1⁄4 inches) long,oblanceolate with a tapered base and broader tip, and a crinkled or finely toothed margin. Flowering is in spring, before the leaves emerge; the flowers arecatkins, with the yellowish to orange-brown male catkins, and red to purple female catkins, usually on separate plants (dioecious), but occasionally on the same plant (monoecious), and individual plants may change sex from one year to another.[7][8] The fruit is a small, waxydrupe.[3][6] Main components of essential oils were: 1,8-cineole, α-pinene, limonene, selina-3(7)-diene, and (E)-nerolidol[9].The main components found in both leaf and flower essential oils were monoterpene hydrocarbons: α-pinene (12.3, 23.5.%),p-cymene (12.8, 4.9%), and limonene (11.0, 5.6%), respectively.While oxygenated monoterpenes: 1,8-cineole (28.6, 44.2%).[10]
Use by wildlife:Myrica gale is eaten in small quantities by birds. It is a favorite food of beavers and provides good habitat for salmon and water birds.[11]
The foliage has a sweetresinous scent and is a traditionalinsect repellent, used by campers to keep biting insects out of tents. It is also a traditional component of royal wedding bouquets and is used variously in perfumery and as acondiment.
InScotland, UK, it has been traditionally used to ward off theHighland midge,[12] and it is marketed as an insect repellent and as an ingredient in some soaps.[13]
Dried leaves and fruits have been used as a spice in soups and stews and as a flavouring for beer; roots and bark are used as a source of yellow dye for calfskin and wool;[14]catkins and fruits as a source of wax for candles; and leaf and fruit infusions as an insecticide. It has been also used in traditional medicine as a remedy for stomach and cardiac disorders.[15]
Its volatile oil also has a role in resistance to fungal pathogens.[16].
The leaves can be dried to make tea, and both the nutlets and leaves can be used (either chopped or dried) to make a seasoning.[6][17]
In northwestern Europe (Germany, Belgium and the Netherlands), it was much used in a mixture calledgruit as a flavouring for beer from theMiddle Ages to the 16th century, but it fell into disuse afterhops supplanted gruit herbs for political and economic reasons.[18][19] In modern times, some brewers have revisited this historic technique and in Denmark and Sweden the plant is commonly used to prepare home-flavouredschnaps.[20]
In somenative cultures inEastern Canada, the plant has been used as a traditional remedy for stomach aches, fever, bronchial ailments, and liver problems.[citation needed]
In 2007 there were plans to increase production of the plant in Scotland for use as anessential oil for treating sensitive skin andacne.[12] The plant has been listed as anabortifacient and therefore should not be consumed by people who are, or might be, pregnant.[21]
Queen Victoria was given a sprig of bog-myrtle which she planted on theIsle of Wight. Her daughter used some of the plant that grew in her wedding bouquet, starting a royal tradition.[22]
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