medicinal herbs
Grape
Vitis vinifera

Herb: Grape

Latin name: Vitis vinifera

Family: Vitaceae (Grape Family)

Medicinal use of Grape:

Grapes are a nourishing and slightly laxative fruit that can support the body through illness, especially of the gastro-intestinal tract and liver. Because the nutrient content of grapes is close to that of blood plasma, grape fasts are recommended for detoxification. Analgesic. The fresh fruit is antilithic, constructive, cooling, diuretic and strengthening. A period of time on a diet based entirely on the fruit is especially recommended in the treatment of torpid liver or sluggish biliary function. The fruit is also helpful in the treatment of varicose veins, haemorrhoids and capillary fragility. The dried fruit is demulcent, cooling, mildly expectorant, laxative and stomachic. It has a slight effect in easing coughs. The leaves, especially red leaves, are anti-inflammatory and astringent. A decoction is used in the treatment of threatened abortion, internal and external bleeding, cholera, dropsy, diarrhoea and nausea. It is also used as a wash for mouth ulcers and as douche for treating vaginal discharge. Red grape leaves are also helpful in the treatment of varicose veins, haemorrhoids and capillary fragility. The leaves are harvested in early summer and used fresh or dried. The seed is anti-inflammatory and astringent. The sap of young branches is diuretic. It is used as a remedy for skin diseases and is also an excellent lotion for the eyes. The tendrils are astringent and a decoction is used in the treatment of diarrhoea. The plant is used in Bach flower remedies - the keywords for prescribing it are "Dominating", "Inflexible" and "Ambitious".

Description of the plant:

Plant:

Deciduous
Climber

Height:

15 m
(49 feet)

Flowering:

May to
July

Scent:

Scented
Climber

Habitat of the herb:

Riversides and damp woods. Grows on the banks of the Thames at Kew in Britain.

Edible parts of Grape:

Fruit - raw or dried for winter use. The dried fruits are the raisins, sultanas and currants of commerce, different varieties producing the different types of dried fruit. A fully ripened fresh fruit is sweet, juicy and delicious. The fruit juice can be concentrated and used as a sweetener. This fruit is widely used in making wine. Leaves - cooked. Young leaves are wrapped around other foods and then baked, they impart a pleasant flavour. Young tendrils - raw or cooked. The flower clusters are used as a vegetable. An edible oil similar to sunflower oil is obtained from the seed. It needs to be refined before it can be eaten. A polyunsaturated oil, it is suitable for mayonnaise and cooking, especially frying. Sap - raw. Used as a drink, it has a sweet taste. The sap can be harvested in spring and early summer, though it should not be taken in quantity or it will weaken the plant. The roasted seed is a coffee substitute. Cream of tartar, also known as potassium bitartrate, a crystalline salt, is extracted from the residue of pressed grapes, and from the sediment of wine barrels. It is used in making baking powder.

Other uses of the herb:

A yellow dye is obtained from the fresh or dried leaves. An oil from the seed is used for lighting and as an ingredient in soaps, paints etc. Cream of tartar, extracted from the residue of pressed grapes, is used in making fluxes for soldering. Especially when growing in hotter countries than Britain, the stems of very old vines attain a good size and have been used to supply a very durable timber.

Propagation of Grape:

Seed - best sown in a cold frame as soon as it is ripe. Six weeks cold stratification improves the germination rate, and so stored seed is best sown in a cold frame as soon as it is obtained. Germination should take place in the first spring, but sometimes takes another 12 months. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a cold frame for their first winter. Plant out in early summer. Cuttings of mature wood of the current seasons growth, December/January in a frame. These cuttings can be of wood 15 - 30cm long or they can be of short sections of the stem about 5cm long with just one bud at the top of the section. In this case a thin, narrow strip of the bark about 3cm long is removed from the bottom half of the side of the stem. This will encourage callusing and the formation of roots. Due to the size of these cuttings they need to be kept in a more protected environment than the longer cuttings. Layering.

Cultivation of the herb: