Natural Remedies - Healing with Medicinal Herbs
Kava kava
Kava kava (Piper methysticum) is a shrub of the pepper family native to the islands of the South Pacific, where a drink made from its root has been used in social and ceremonial life for centuries. The active substances, kavalactones, act on the same calming pathways in the nervous system as many modern sedatives, yet without dulling clear thinking at moderate doses.
Because of reports of rare liver injury, kava is a herb that demands respect, quality-controlled preparations and moderation.
Use in Healing
Kava kava is used chiefly for nervous anxiety, inner restlessness and tension, where studies have shown a genuine calming effect. It relaxes tight muscles, eases tension headache and helps those whose worries keep them from falling asleep. Unlike alcohol or strong sedatives, moderate doses leave concentration largely intact. Traditionally the root was also used for urinary complaints.
Cultivation
Kava is a tropical plant requiring warmth, humidity and shade, and is propagated from stem cuttings. In temperate climates it can only be grown as a greenhouse curiosity; the root is harvested after three to five years.
Preparation and Dosage
For internal use
- Standardised extract: follow the product label exactly; typical courses last no longer than one to two months
- Traditional preparation: ground dried root steeped in cold water, strained and drunk fresh — customary in the Pacific but hard to dose precisely at home
Warnings
- Do not use kava if you have any liver disease, drink alcohol regularly or take medicines that burden the liver
- Do not combine with sedatives, sleeping pills or antidepressants
- Do not use during pregnancy or breastfeeding
- Stop immediately and see a doctor if unusual tiredness, dark urine or yellowing of the eyes appears
- Do not drive after larger doses
- Check the legal status of kava preparations in your country before purchase
