Biological Name: Cetraria islandica

Family: Parmeliaceae

Other Names: Iceland Moss

Elements Applied: Each plant’s part is applied in herbal medicine.

Active Components:

• Lichen acids; mostly cetraric, usnic and lichesteric, fumarprotocetraric, protolichesteric, and protocetraric acids.
• Polysaccharides, up to 50%; mostly isolichenin and lichenin;
• Other; fatty acid terpenes and lactones, furan derivates.

Used For: The herb is known to relieve pains, inflammations, prevent vomiting, and induce expectoration.

Due to its demulcent properties, which originate from its mucilaginous content, Iceland Moss is applied for dyspepsia, vomiting, and gastritis. It is commonly used in bronchitis and respiratory catarrh, relaxing the mucous membranes. Due to its nutritional content the plant may be used as part of cachexia therapy.

Commonly mixed with: To relieve vomiting or nausea, the herb is mixed with Black Horehound.

Preparation and Intake: To prepare a decoction, take a teaspoon of chopped moss for 200 ml of cold water, boil it up for three minutes, and steep for ten minutes. Taken at a dose of one cup in the morning and in the evening.

In form of tincture the herb is taken at a dose of 1-2 ml thrice per day.

Safety: There is no data concerning the herb’s safety level. It is possible that the plant interacts with the medicine you use. Speak to your health-care provider before using the remedy.