Iris: The Militant Fleur De Lis

Orris root has also been harvested from iris Germanica and iris pallida ("pale" iris), but iris Florentina is considered superior for the purpose. Although orris was once used extensively in perfumery for its violet-like scent, it is most often employed as a preservative for potpourri now.

Mixed with anise or dipped directly into boiling laundry water, orris scented clothes and linens and perfumed the powder sprinkled on wigs. Combined with honey and ginger, it flavored a favorite drink in Russia. On its own, it often spiced and preserved beer, wine, and artificial brandies. The ripe seeds have also been brewed into a coffee-like beverage and the orris roots carved into beads or charms.

Gerard wrote that "the root of the common Floure-de-luce cleane washed, and stamped with a few drops of Rose-water, and laid plaisterwise upon the face of man or woman, doth in two daies at the most take away the blacknesse or blewness of any stroke or bruse."

John Heinerman seconds this treatment, suggesting, for those who don't have rosewater on hand, that they puree the iris root with a handful of rose petals and a couple tablespoons of water.

Although iris, in the past, also treated dropsy, bronchitis, and chronic diarrhea, ingesting it can cause vomiting. The Blue Flag (iris versicolor) was often mistaken for sweet flag (acorus calamus) by unfortunate children who found the imposter to be quite nauseating.

The iris is such a lovely flower, though, that we should forget the "bad taste" left by her association with war and unpleasant news. Her vivid colors can, instead, remind us of her connection to the rainbow--that promise of better things to come.

Note: Iris versicolor image is from Wildflowers by Homer House, courtesy of the SW School of Botanical Medicine at: http://www.chili.rt66.com/hrbmoore/HOMEP... . Photos are by author, all rights reserved, and may not be copied or reproduced without permission.

Bibliography

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