Characteristics
Anodyne; Antibacterial; Antiseptic; Antispasmodic; Diuretic; Febrifuge; Galactogogue; Hypnotic; Nervine; Sedative; Stomachic; Tonic.

Hops have a long and proven history of herbal use, where they are employed mainly for their soothing, sedative, tonic and calming effect on the body and the mind. Their strongly bitter flavour largely accounts for their ability to strengthen and stimulate the digestion, increasing gastric and other secretions.

The female fruiting body is anodyne, antiseptic, antispasmodic, diuretic, febrifuge, hypnotic, nervine, sedative, stomachic and tonic. Hops are widely used as a folk remedy to treat a wide range of complaints, including boils, bruises, calculus, cancer, cramps, cough, cystitis, debility, delirium, diarrhoea, dyspepsia, fever, fits, hysteria, inflammation, insomnia, jaundice, nerves, neuralgia, rheumatism, and worms.

The hairs on the fruits contain lupulin, a sedative and hypnotic drug. When given to nursing mothers, lupulin increases the flow of milk - recent research has shown that it contains a related hormone that could account for this effect. The decoction from the flower is said to remedy swellings and hardness of the uterus.

Hop flowers are much used as an infusion or can also be used to stuff pillows where the weight of the head will release the volatile oils. The fruit is also applied externally as a poultice to ulcers, boils, painful swellings etc, it is said to remedy painful tumours. The female flowering heads are harvested in the autumn and can be used fresh or dried.

Alcoholic extracts of hops in various dosage forms have been used clinically in treating numerous forms of leprosy, pulmonary tuberculosis, and acute bacterial dysentery, with varying degrees of success in China.

The female fruiting body contains humulone and lupulone, these are highly bacteriostatic against gram-positive and acid-fast bacteria. A cataplasm of the leaf is said to remedy cold tumours.

We are not experts on the medicinal uses of hops. This information has been taken from other published sources.
Seek appropriate knowledgeable advice before using any of these plants. Hopfields cannot take any responsibility for any adverse effects from the use of hops.

Introduction
Parts Used Medicinally
Chemical Constituents
Medicinal Action and Uses
Beer Recipes

Introduction

The Hop (Humulus Lupulus, Linn.) is a native British plant, having affinities, botanically speaking, with the group of plants to which the Stinging Nettles belong. The sole representative of its genus in these islands, it is found wild in hedges and copses from York southwards, being only considered an introduced species in Scotland, and rare and not indigenous in Ireland. It is found in most countries of the North temperate zone.
The root is stout and perennial. The stem that arises from it every year is of a twining nature, reaching a great length, flexible and very tough, angled and prickly, with a tenacious fibre, which has enabled it to be employed to some extent in Sweden in the manufacture of a coarse kind of cloth, white and durable, though the fibres are so difficult of separation, that the stems require to be steeped in water a whole winter. Paper has also been made from the stem, or bine, as it is termed.

The leaves are heart-shaped and lobed, on foot-stalks, and as a rule placed opposite one another on the stem, though sometimes the upper leaves are arranged singly on the stem, springing from altenate sides. They are of a dark-green colour with their edges finely toothed.

The flowers spring from the axils of the leaves. The Hop is dioecious, i.e. male and female flowers are on separate plants. The male flowers are in loose bunches or panicles, 3 to 5 inches long. The female flowers are in leafy cone-like catkins, called strobiles. When fully developed, the strobiles are about 1 1/4 inch long, oblong in shape and rounded, consisting of a number of overlapping, yellowish-green bracts, attached to a separate axis. If these leafy organs are removed, the axis will be seen to be hairy and to have a little zigzag course. Each of the bracts enfolds at the base a small fruit (achene), both fruit and bract being sprinkled with yellow translucent glands, which appear as a granular substance. Much of the value of Hops depends on the abundance of this powdery substance, which contains 10 per cent of Lupulin, the bitter principle to which Hops owe much of their tonic properties.

As it is, these ripened cones of the female Hop plant that are used in brewing, female plants only are cultivated, since from these alone can the fruits be obtained. Those with undeveloped seeds are preferred to ensure which the staminate plants are excluded, only a few male plants being found scattered over a plantation of hops.

We find the Hop first mentioned by Pliny, who speaks of it as a garden plant among the Romans, who ate the young shoots in spring, in the same way as we do asparagus, and as country people frequently do in England at the present day. The young tops of Hop used formerly to be brought to market tied up in small bundles for table use. The tender first foliage, blanched, is a good potherb.

The leaves and flower-heads have been used also to produce a fine brown dye.

The origin of the name of the Hop genus, Humulus, is considered doubtful, though it has been assumed by some writers that it is derived from humus, the rich moist ground in which the plant grows. The specific name Lupulus, is derived from the Latin, lupus (a wolf), because, as Pliny explains, when produced among osiers, it strangles them by its light, climbing embraces, as the wolf does a sheep. The English name Hop comes from the Anglo-Saxon hoppan (to climb).

Hops appear to have been used in the breweries of the Netherlands in the beginning of the fourteenth century. In England they were not used in the composition of beer till nearly two centuries afterwards. The liquor prepared from fermented malt formed the favourite drink of our Saxon and Danish forefathers. The beverage went by the name of Ale (the word derived from the Scandinavian öl - the Viking's drink) and was brewed either from malt alone, or from a mixture of the latter with Honey and flavoured with Heath tops, Ground Ivy, and various other bitter and aromatic herbs, such as Marjoram, Buckbean, Wormwood, Yarrow, Woodsage or Germander and Broom. They knew not, however, the ale to which Hops give both flavour and preservation. For long after the introduction of Hops, the liquor flavoured in the old manner retained the name of Ale, while the word of German and Dutch origin, Bier or Beer, was given only to that made with the newly-introduced bitter catkins.

It has been stated that the planting of Hops in this country was forbidden in the reign of Henry VI, but half a century later the cultivation was introduced from Flanders, though only to a limited extent, and it did not become sufficient for the needs of the kingdom till the end of the seventeenth century. The prejudice against the use of Hops was at first great. Henry VIII forbade brewers to put hops and sulphur into ale, Parliament having been petitioned against the Hop as 'a wicked weed that would spoil the taste of the drink and endanger the people.' In the fifth year of Edward VI, however, privileges were granted to Hop growers, though in the reign of James I the plant was still not sufficiently cultivated to supply the consumption, as we find a statute of 1608 against the importation of spoiled Hops.

Hops were at first thought to engender melancholy.

'Hops,' says John Evelyn, in his Pomona (1670), 'transmuted our wholesome ale into beer, which doubtless much alters its constitution. This one ingredient, by some suspected not unworthily, preserves the drink indeed, but repays the pleasure in tormenting diseases and a shorter life.'

Parts Used Medicinally

(a) The strobiles, collected and dried as described.
(b) The Lupulin, separated from the strobiles by sifting.

Chemical Constituents

The aromatic odour of the Hop strobiles is due to a volatile oil, of which they yield about 0.3 to 1.0 per cent. It appears to consist chiefly of the sesquiterpene Humulene. Petroleum spirit extracts 7 to 14 per cent of a powerfully antiseptic soft resin, and ether extracts a hard resin. The petroleum spirit extract contains the two crystalline bitter principles (a) Lupamaric acid (Humulone), (b) Lupamaric acid (Lupulinic acid). These bodies are chiefly contained in the glands at the base of the bracts. The leafy organs contain about 5 per cent of tannin which is not a constituent of the glands. Hops yield about 7 per cent Ash.

The oil and the bitter principle combine to make Hops more useful than Chamomile, Gentian or any other bitter in the manufacture of beer: hence the medicinal value of extra-hopped or bitter beer. The tannic acid contained in the strobiles adds to the value of Hops by causing precipitation of vegetable mucilage and consequently the cleansing of beer.

Fresh Hops possess a bitter aromatic taste and a strong characteristic odour. The latter, however, changes and becomes distinctly unpleasant as the Hops are kept. This change is ascribed to oxidation of the soft resin with production of Valerianic acid. On account of the rapid change in the odour of Hops, the recently dried fruits should alone be used: these may be recognized by the characteristic odour and distinctly green colour. Those which have been subjected to the treatment of sulphuring are not to be used in pharmacy. This process is conducted with a view of improving the colour and odour of the Hops, since sulphuric acid is found to retard the production of the Valerianic odour and to both preserve and improve the colour of the Hops.

Lupulin, which consists of the glandular powder present on the seeds and surface of the scales, may be separated by shaking the strobiles. The drug occurs in a granular, brownish-yellow powder, with the strong odour and bitter aromatic taste characteristic of Hops. The glands readily burst on the application of slight pressure and discharge their granular oleo-resinous contents. Commercial Lupulin is often of a very inferior quality, and consists of the sifted sweepings from the floors of hop-kilns. It should contain not more than 40 per cent of matter insoluble in ether and not yield more than 12 per cent of ash on incineration. A dark colour and disagreeable odour indicates an old drug.

The chief constituent of Lupulin is about 3 per cent of volatile oil, which consists chiefly of Humulene, together with various oxygenated bodies to which the oil owes its peculiar odour. Other constituents are the two Lupamaric acids, cholene and resin.

Lupulin is official both in the British Pharmacopoeia and the United States Pharmacopoeia.

Medicinal Action and Uses

Hops have tonic, nervine, diuretic and anodyne properties. Their volatile oil produces sedative and soporific effects, and the Lupamaric acid or bitter principle is stomachic and tonic. For this reason Hops improve the appetite and promote sleep.

The official preparations are an infusion and a tincture. The infusion is employed as a vehicle, especially for bitters and tonics: the tincture is stomachic and is used to improve the appetite and digestion. Both preparations have been considered to be sedative, were formerly much given in nervousness and hysteria and at bedtime to induce sleep; in cases of nervousness, delirium and inflammation being considered to produce a most soothing effect, frequently procuring for the patient sleep after long periods of sleeplessness in overwrought conditions of the brain.

The bitter principle in the Hop proves one of the most efficacious vegetable bitters obtainable. An infusion of 1/2 oz. Hops to 1 pint of water will be found the proper quantity for ordinary use. It has proved of great service also in heart disease, fits, neuralgia and nervous disorders, besides being a useful tonic in indigestion, jaundice, and stomach and liver affections generally. It gives prompt ease to an irritable bladder, and is said to be an excellent drink in cases of delirium tremens. Sherry in which some Hops have been steeped makes a capital stomachic cordial.

A pillow of warm Hops will often relieve toothache and earache and allay nervous irritation.

An infusion of the leaves, strobiles and stalks, as Hop Tea, taken by the wineglassful two or three times daily in the early spring, is good for sluggish livers. Hop Tea in the leaf, as frequently sold by grocers, consists of Kentish Hop leaves, dried, crushed under rollers and then mixed with ordinary Ceylon or Indian Tea. The infusion combines the refreshment of the one herb with the sleepinducing virtues of the other.

Hop juice cleanses the blood, and for calculus trouble nothing better can be found than the bitter principle of the Hop. A decoction of the root has been esteemed as of equal benefit with Sarsaparilla.

As an external remedy, an infusion of Hops is much in demand in combination with chamomile flowers or poppy heads as a fomentation for swelling of a painful nature, inflammation, neuralgic and rheumatic pains, bruises, boils and gatherings. It removes pain and allays inflammation in a very short time. The Hops may also be applied as a poultice.

The drug Lupulin is an aromatic bitter and is reputed to be midly sedative, inducing sleep without causing headache.

It is occasionally administered as a hypnotic, either in pills with alcohol, or enclosed in a cachet.

Preparations of Lupulin are not much used in this country, although official, but in the United States they are considered preferable for internal use.

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Hop Herbal Beer Recipes

Hop Bitters, as an appetiser, to be taken in tablespoonful doses three times in the day before eating, may be made as follows: Take 2 oz. of Buchu leaves and 1/2 lb. of Hops. Boil these in 5 quarts of water in an iron vessel for an hour. When lukewarm add essence of Winter green (Pyrola) 2 OZ. and 1 pint alcohol.

Another way of making Hop Bitters is to take 1/2 oz. Hops, 1 OZ. Angelica Herb and 1 OZ. Holy Thistle. Pour 3 pints of boiling water on them and strain when cold. A wineglassful may be taken four times a day.

To make a good Hop Beer, put 2 oz. Hops in 2 quarts of water for 15 minutes. Then strain and dissolve 1 lb. of sugar in the liquor. To this add 4 quarts of cold water and 2 tablespoonsful of fresh barm. Allow to stand for 12 hours in a warm place and it will then be ready for bottling.

Herbal Beers

Formerly every farmhouse inn had a brewing plant and brewhouse attached to the buildings, and all brewed their own beer till the large breweries were established and supplanted home-brewed beers. Many of these farmhouses then began to brew their own 'stingo' from wayside herbs, employing old rustic recipes that had been carried down from generation to generation. The true value of vegetable bitters and of herb beers have yet to be recognized by all sections of the community. Workmen in puddling furnaces and potteries in the Midland and Northern counties find, however, that a tea made of tonic herbs is cheaper and less intoxicating than ordinary beer and patronize the herb beers freely, Dandelion Stout ranking as one of the favourites. It is also made in Canada.

Dandelion is a good ingredient in many digestive or diet drinks. A dinner drink may be made as follows: Take 2 OZ. each of dried Dandelion and Nettle herbs and 1 OZ. of Yellow Dock. Boil in 1 gallon of water for 15 minutes and then strain the liquor while hot on to 2 Lb. of sugar, on the top of which is sprinkled 2 tablespoonsful of powdered Ginger. Leave till milk-warm, then add boiled water gone cold to bring the quantity up to 2 gallons. The temperature must then not be above 75 degrees F. Now dissolve 1/2 oz. solid yeast in a little of the liquid and stir into the bulk. Allow to ferment 24 hours, skim and bottle, and it will be ready for use in a day or two.

A good, pleasant-tasting botanic beer is also made of the Nettle alone. Quantities of the young fresh tops are boiled in a gallon of water, with the juice of two lemons, a teaspoonful of crushed ginger and 1 Lb. of brown sugar. Fresh yeast is floated on toast in the liquor, when cold, to ferment it, and when it is bottled the result is a specially wholesome sort of ginger beer.

Meadow Sweet was also formerly much in favour. The mash when worked with barm made a pleasant drink, either in the harvest field or at the table. It required little sugar, some even made it without any sugar at all.

Another favourite brew was that of armsful of Meadowsweet, Yarrow, Dandelion and Nettles, and the mash when 'sweetened with old honey' and well worked with barm, and then bottled in big stoneware bottles, made a drink strong enough to turn even an old toper's head.

Old honeycomb from the thatch of an ancient cottage, filled with rich and nearly black honey, when boiled into syrup and then strained, was used in the making of herb beer, while the wax was put at the mouths of the hives for the bees.

Dandelion, Meadowsweet and Agrimony, equal quantities of each, would also be boiled together for 20 minutes (about 2 OZ. each of the dried herbs to 2 gallons of water), then strained and 2 lb. of sugar and 1/2 pint of barm or yeast added. This was bottled after standing in a warm place for 12 hours. This recipe is still in use.

A Herb Beer that needs no yeast is made from equal quantities of Meadowsweet, Betony, Agrimony and Raspberry leaves (2 OZ. of each) boiled in 2 gallons of water for 15 minutes, strained, then 2 lb. of white sugar added and bottled when nearly cool.

In some outlying islands of the Hebrides there is still brewed a drinkable beer by making two-thirds Heath tops with one-third of malt.

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